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Lemon Sauce
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Put in a tin basin and thicken over steam
Modern guidance to help you succeed with this vintage recipe
This classic lemon sauce relies on gentle heat from steam to create a stable emulsion between butter and water, while the egg acts as an emulsifier to bind the fat and liquid together. The double boiler method prevents the egg from scrambling by keeping temperatures below 160°F, allowing proteins to denature gradually and thicken the sauce without curdling. The sugar dissolves completely in the hot mixture while the lemon's acidity helps stabilize the emulsion and adds brightness that balances the richness of the butter.
The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a double boiler over simmering water, whisking constantly, until warmed through and smooth. Add a tablespoon of water or lemon juice if the sauce has thickened too much during storage.
Store in an airtight container in the refrigerator for up to 5 days. The sauce will thicken as it cools. To serve, reheat gently in a double boiler over low heat, whisking frequently, until it reaches a pourable consistency. Do not microwave, as this can cause the emulsion to break.
AI-generated tips from Chef Cecil's culinary database
The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a double boiler over simmering water, whisking constantly, until warmed through and smooth. Add a tablespoon of water or lemon juice if the sauce has thickened too much during storage.
Store in an airtight container in the refrigerator for up to 5 days. The sauce will thicken as it cools. To serve, reheat gently in a double boiler over low heat, whisking frequently, until it reaches a pourable consistency. Do not microwave, as this can cause the emulsion to break.
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