Crab-Stuffed Salmon Recipe (with Lemon Sauce)

Place the lemon juice, 3 giant egg yolks, 2 teaspoons Dijon mustard, 1/2 teaspoon entire grain mustard if utilizing, 1/4 teaspoon kosher salt, and 1/8 teaspoon cayenne if utilizing in a blender or tall liquid measuring cup if utilizing an immersion blender. Mix on medium pace till mixed, 5 to 10 seconds. With the blender on medium pace, slowly pour within the sizzling butter and mix till pale yellow and emulsified, 45 to 60 seconds. Serve the sauce over the salmon and garnish with the remaining parsley.

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