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Lemon Butter Sauce
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1995
This is one of the simplest possible sauces which has a silky texture and just enough to complement cod and salmon dishes in particular.
Ingredients
225 g 8 oz - Juice of
1
Method
Chop the butter into 1 cm (½ in) pieces and put it into a pan with the lemon juice and stock. Bring to a simmer, whisking all the time. Do not allow the sauce to boil or the butter will separate. If it is too thick, add more stock. If you like a sharper taste, add more lemon juice. Season with salt and pepper and serve immediately. To give a creamier texture, simply blitz the sauce with an elec