Lemon butter sauce

Preparation info

  • Difficulty


  • Makes


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A tangy golden sauce that lifts any fish dish, particularly salmon, and is adorable over asparagus. The butter should be very cold, almost frozen, or the sauce will not emulsify.


  • 2 tbsp lemon juice
  • 60 ml (2 fl oz) chicken or vegetable broth
  • 150 g ( oz) cold butter, cut into tiny dice
  • sea salt and freshly ground black pepper


Combine lemon juice and chicken or vegetable stock in a small saucepan, stirring. Bring to a simmer, and whisk in the well-chilled butter a few small pieces at a time, without allowing the sauce to boil. Taste for lemon juice, add salt and pepper and serve at once.