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penny zako's lemon          sauce

sharp, zesty, fresh, rich and creamy. perfect for dipping fresh asparagus, eggs benedict, pizza...anything!


  • 2 small, or 1 large free range egg yolk

  • 75ml mountain produce cold pressed sunflower oil

  • zest and juice of 1/2 lemon

  • pinch of sea salt


  • add the egg yolk to a bowl with a pinch of sea salt and whisk them together

  • while whisking, gradually add the cold pressed sunflower oil until thickened. pour the oil slowly to avoid the sauce from splitting

  • add the lemon zest and juice and whisk to combine.

  • chill to serve

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