Lemon Butter Sauce

A Chef always has a list of versatile sauces that can be used on various foods. Sauce Vierge and Lemon butter Sauce are wonderful sauces, and served best with fish or shellfish.

Ingredients:

• 50 gm (2 oz) shallots, peeled and finely chopped
• 2 tbsp white wine vinegar
• 100 ml (3 1/2 fl oz) dry white wine
• 1 tbsp cold water
• 200 gm (7 oz) unsalted butter, chilled and diced
• salt and freshly ground white pepper
• lemon juice

Directions:

1. In a small heavy-bottomed saucepan, combine the chopped shallot, vinegar and wine and boil until you have about 1 tablespoon of syrupy liquid left.
2. Add the cold water (this extra liquid will help the emulsion). Over a gentle heat, whisk in the cold diced butter, a little at a time, until completely amalgamated.
3. The finished sauce will be creamy and homogeneous, and delicate lemon yellow. Season with a bit of salt and pepper, and finish with a squeese of lemon.

Cuisine: European