- 5 tablespoons butter
- 3 tablespoons Fatworks Chicken Schmaltz
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Prep time: 10 minutes, Cook time: 5 minutes
Servings: About 1 cup
Schmaltz (Chicken Fat)
Gluten Free, Keto, Paleo Friendly, Whole30
Melt the butter and chicken schmaltz together in a saucepan over low heat. Remove from the heat to cool slightly.
Add the egg yolks, lemon juice, sea salt, and black pepper to a blender. Blend on medium speed until smooth.
With the blender running on low, drizzle the warmed butter/schmaltz mix in through the top. Once all the fat has been added, the sauce should begin to thicken. Turn the speed to medium-high briefly (5 seconds or so) to finish the sauce. Be careful not to over blend or the sauce may separate.
Notes: This sauce is best made just before serving. If it becomes too thick from sitting in the blender, simply add a teaspoon of warm water and blend briefly to smooth out the sauce. Store extras in the refrigerator and do no heat when serving a second time. Instead, remove the container from the refrigerator and allow the sauce to come to room temperature, stirring occasionally until smooth.