Lemon Butter Sauce

Ingredients & recipe

g = grams / grammi · ml = milliliters / millilitri · tbsp = tablespoon / cucchiaio · tsp = teaspoon / cucchiaino

Preparation

1. Melt butter in a small saucepan over low heat.
2. Add lemon juice, garlic, salt, pepper and cayenne.
3. Stir to combine and warm through — do not boil.
4. Remove from heat and stir in the fresh parsley.
5. Use immediately or keep warm in a bain-marie.

Notes

This sauce does not keep — make it fresh and use within 1 hour. The butter must not brown (beurre noisette) or it overpowers the fish. Keep heat very low.

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