Lemon Butter Sauce
This simple sauce compliments cod and salmon dishes perfectly.
Overview
A deceptively simple classical sauce combining butter, bright lemon, and delicate stock into a silky emulsion. Requiring only careful whisking technique, this elegant sauce provides light richness without heaviness, making it the perfect partner for poached or grilled fish.
Ingredients
Base
- 225 grams unsalted butter (cut into 1 cm pieces)
- 50 ml stock (Chicken or vegetable)
- 1 lemon (juice)
Seasoning
- salt
- pepper
Method
Stage 1 - Create base
- Chop the butter into 1 cm pieces.
Stage 2 - Emulsify
- Put the butter pieces into a pan with the lemon juice and stock.
- Bring to a simmer, whisking all the time.
- Do NOT allow the sauce to boil or the butter will separate.
Stage 3 - Adjust texture & season
- If it is too thick, add more stock.
- If you prefer a sharper taste, add more lemon juice.
- Season with salt and white pepper to taste.
Stage 4 - Finish (optional)
- To give a creamier texture, purée in a blender.
- Serve immediately.
Notes
- Temperature control: Keep at a gentle simmer; boiling causes the butter to separate into grease.
- Whisking: Constant whisking is essential for creating smooth emulsion between butter and stock.
- Lemon juice: Fresh lemon juice is crucial; bottled lemon juice lacks the bright acidity needed.
Serving
Serve with poached or grilled cod, salmon, sole, or other delicate white fish. Also excellent with steamed vegetables or chicken.
Storage
- Best served immediately; emulsion breaks with time.
- Can be held in a warm bain-marie at 55°C for up to 15 minutes.
- Does not freeze; emulsion breaks upon thawing.
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