Lemon Butter Sauce

Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • ½ lb. unsalted butter
  • ½ teaspoon salt
  • 1 tablespoon


In a double boiler, over hot water but off the heat, stir the butter with a wooden spoon until it is creamy. Add the salt, continue stirring, and gradually add a tablespoon of lemon juice. Serve at once with St Croix fish pudding.