Instructions: Make a sabayon by whisking ingredients over a pan of simmering water until thick and creamy.

Gradually whisk in the soft butter, a little at a time. do not allow it to get too hot. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice.

Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.

Note - This sauce can separate so be careful.

Use with:
eggs (poached, scrambled, omelettes)

vegetables (broccoli, cauliflower, asparagus)

fish (crumbed, grilled, poached)

chicken (crumbed, grilled, poached)

beef (Roasted or grilled)

Variations: finish with orange juice, chopped herbs, mint, mustard, tomato puree.

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