sauce essentials: lemon/butter sauce

How To Make sauce essentials: lemon/butter sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 3
  Place the wine, shallot, and the lemon into a saucepan over medium heat.
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  Step 4
  Chefs Note: If you are using the optional garlic, and/or white pepper, add them now.
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  Step 5
  Allow the mixture to brightly simmer, until the liquid is reduced by three quarters, about 8 to 10 minutes.
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  Step 6
  Chef's Note: Concerning lemon pith. The pith is the inner layer of a lemon, under the yellow surface. Some lemons have a lot more pith than others. You should select a lemon with the least amount of pith.
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  Step 7
  Chef’s Note: While the sauce is simmering, do not press against the lemons; let them release their juice naturally. If you press against the lemons it will make the sauce bitter.
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  Step 8
  Remove from the heat, and strain out the solids.
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  Step 9
  Return the liquid to the saucepan, and reduce the heat to low.
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  Step 10
  Add the butter, two cubes at a time, until the sauce begins to thicken, and the butter is incorporated into the liquid.
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  Step 11
  Whisk in the cream, and then season to taste, if necessary.
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  Step 12
  Chef’s Note: If you are using the parsley, whisk it in with the cream.
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  Step 13
  Keep warm, until ready to serve.
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  Step 14
  Chef’s Tip: I find, depending on the lemon I use, that it sometimes need a bit more lemon flavor, so I might add some additional lemon juice.
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  Step 15
  PLATE/PRESENT
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  Step 16
  Serve with just about any type of fish or seafood, drizzle on top, or place some on a plate, and place the seafood on top. Enjoy.
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  Step 17
  Keep the faith, and keep cooking
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