Saturday, April 9, 2016

Lemon Garlic Sauce

This sauce tasted YUMMY on these poached eggs and asparagus toast!!
Serves 5 – 2 tablespoons each (1 orange)

2 tablespoons lemon juice
1 large egg yolk
2 cloves curhsed garlic
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Sea salt
3 tablespoons EVOO

Combine lemon juice, egg yolk, garlic, and mustard in small bowl – mix well.

Season with salt and pepper – slowly add oil and whisking the whole time.

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