This classic sauce can be varied by the liquid used to suit the dish with which it is served. It can be served with vegetables, chicken or fish. We have pictured it with a selection of vegetables.
Ingredients
50ml (1¾fl oz) water, dry white wine or chicken stock
Place the liquid (water, dry white wine or chicken stock) into a small saucepan and bring to the boil.
While the liquid is simmering, use an electic whisk to whisk in the cubes of butter, a few at a time, to obtain a smooth consistency. Remove the pan from the heat and season, to taste, with some lemon juice, salt and pepper. Serve the sauce immediately, or kee