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

A rich, classic French sauce for fish and poultry


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 the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.

  2. Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.

  3. Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.