Yield: 4 servings. 2 Tbsp. butter 2 Tbsp. flour 1 cup vegetable broth, heated 1 egg yolk juice of one lemon 4 oz. Galbani Mascarpone as needed, salt as needed, freshly ground black pepper 4 8-oz. salmon fillets as needed for garnish, fresh snipped chives Melt butter in a saucepan; add flour and stir until foamy. Add broth and stir until sauce comes to a boil. Remove from heat. Combine egg yolk, lemon juice and Galbani Mascarpone and stir into sauce. Season with salt and pepper. Steam ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.