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Lemon Butter Sauce

Lemon Butter Sauce

Lemon Butter Sauce

A rich, classic French Sauce for fish and poultry

  • Active Time: 25
  • Start to finish: 25

Lemon Butter Sauce

Ingredients

  • 1 tbs. Fresh, Chopped Garlic
  • 1 tbs. Fresh, Chopped Shallots
  • 2 tbs. White Wine (preferably Chablis)
  • 3 tbs. Fresh Lemon Juice
  • ½ lb. Cold Unsalted Butter
  • 1 pinch Salt

Directions

  1. Place all lemon butter sauce ingredients into a sauce pan on low heat. Reduce ingredients by half. Once sauce has reduced, add artichoke hearts and fresh basil.

  2. Slowly add butter (in ¼ inch squares) and continually swirl with a wire whip on low heat. Temperature should be maintained at 110 degrees Fahrenheit before serving.

  3. Sauce should be creamy and smooth.

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