Lemon butter sauce

Name: Lemon butter sauce
Yield: Makes three-quarters of a cup
Ingredients: sea salt and freshly ground black pepper; 2 tbsp lemon juice; 60 ml (2 fl oz) chicken or vegetable broth; 150 g (5¼ oz) cold butter, cut into tiny dice

Preparation info

Makes
three-quarters

Difficulty
Easy

Appears in

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.

Ingredients

2 tbsp lemon juice
60 ml (2 fl oz) chicken or <

Sauce
Vegetarian
Gluten-free

Method

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.