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.
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.
© 1998 All rights reserved. Published by Murdoch Books.