| INGREDIENTS | QUANTITY |
| Butter | 190 g |
| sugar | 170 g |
| Lemon juice | 190 g |
| Egg yolks | 8 each |
| EQUIPMENT USED | CHEMICALS USED |
| Chef’s knife | Sanitizer |
| mixing bowl | Muli purpose |
| Sauce pan | Detergent |
| Heavy duty mixer | Oven/grill |
| Mesh |
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| Balloon whisk |
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| Double mesh sieve |
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1. Mise and place all equipment, stations and stock
2. Brunoise lemon skin
3. Mix butter, sugar, lemon juice, brunoised lemon skin
4. Place in pot and bring to boil
5. Loosen egg yolks in mixer
6. Add hot mixture to cold eggs (slowly hot to cold method)
7. Mix for 2 minutes
8. Place pot back on stove, whisk with balloon whisk
9. Sieve mixture through double mesh sieve
10. Place in sanitized bottles
11. Allow to cool
12. Place in fridge
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