Bonefish Grill

Lemon Butter Sauce

Overview

A rich, classic French Sauce for fish and poultry

Active time 25 mins
Start to Finish 25 mins



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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