Lemon Butter Sauce
by
Derek Farwagi
Ingredients
- 1 tbsp shallot finely chopped
- juice and zest of half a lemon. (if you want the sauce more lemony, you can add a dash more juice at the end).
- ¼ cup water
- ½ tsp sugar
- 3 tbsp cold unsalted butter (for a creamier sauce add more butter)
- 1 tbsp finely chopped herb (optional and your choice depending on preference and what you are adding the sauce to. It could be parsley, tarragon, oregano or dill).
- salt to taste
Instructions
- On a medium to low fire, melt a tablespoon of unsalted butter. Add the finely chopped shallot and cook until soft. About a minute.
- Add the juice and zest of half a lemon (you can always add more juice at the end if want it more lemony), a 1/4 cup of water, a teaspoon of sugar and on a high heat reduce to about a third of the volume. About 2 minutes.
- Turn the fire on very low and blend in 2 to 3 tablespoons of cold unsalted butter, one tablespoon at a time. The trick is to keep stirring the butter and emulsify it with the lemon juice.
- Optional -blend in 1 Tbs chopped herbs and stir for one minute to infuse sauce.
- Salt to taste and serve.
Nutrition
Calories: 170kcalCarbohydrates: 5gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 153mgPotassium: 59mgFiber: 1gSugar: 3gVitamin A: 531IUVitamin C: 15mgCalcium: 15mgIron: 1mg
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