This simple sauce is an emulsion--the end product should have a thick, creamy consistency and the light color of cold butter. It's an indulgent sauce but perfect for pairing with low-fat lobsters and steamed clams.
Recipe by Cooking Light August 2011
Credit: Marcus Nilsson; Styling: Angharad Bailey
77 calories; fat 8.6g; saturated fat 5.5g; mono fat 2.2g; poly fat 0.3g; protein 0.1g; carbohydrates 0.2g; cholesterol 23mg; sodium 61mg; calcium 3mg.