Pawaru-Grahmata

№ 9V. nodaļa

Dzeltena citronu sula

Yellow lemon sauce for ox tongue

  • Makes about 550 ml
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Dseltena zitrohnu sulla.

Modernizētslpp. 226 · PDF 240

The book gives 4 egg yolks and 2 lemons; the other amounts are ours.

Method

5 soļi
  1. Rub the sugar cubes over the lemons until they have taken up the yellow zest, or rub the finely grated zest into granulated sugar. Squeeze the lemons and strain out the seeds.
  2. In a saucepan, off the heat, mix the butter, flour, yolks, lemon sugar and lemon juice to a smooth paste. Whisk in the water and wine.
  3. Set over low to medium heat and stir or whisk constantly until it thickens like a pouring custard, 6–8 minutes. The flour helps keep the yolks from curdling, but don't let it boil hard.
  4. Taste: add a little more sugar and, if it isn't sharp enough, a little vinegar.
  5. With almonds: stir in 50 g blanched almonds, cut lengthwise into slivers, at the end.

Notes

What the book says vs. what we added

the book puts washed butter in a pan with a little flour, 4 yolks, the yellow peel of 2 lemons rubbed onto sugar and their juice without the seeds, cooks it with water and wine, stirring all the time until thick, adds more sugar and, if it isn't sour enough, wine vinegar. The amounts of water, wine and sugar are ours.

Washed butter

butter kneaded in cold water to rinse out the salt and buttermilk. Unsalted butter does the same job.

Variation

the book adds that lemon sauce with almonds is made the same way, with the almonds peeled, cut lengthwise into small pieces and added at the end.

Serving

the book says it is good on ox tongues and the like. Boil and peel the tongue as in 02-010, slice it and pour the sauce over.

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