White Butter and Lemon Sauce for Fish
|Lemon juice/White wine vinegar||2⁄3 Cup (10.67 tbs)|
|Shallots||2 , chopped|
|Butter||3⁄4 Pound, cut into 1 to 2-inch pieces|
|Freshly ground pepper||To Taste|
1 In a saucepan, add the lemon juice or vinegar along with shallots.
2 Bring to a boil.
3 Let boil until reduced to just 2 tablespoons.
4 Gradually whisk the butter into the sauce, over low heat adding piece by piece.
5 If the butter separates, immediately remove the pan from the heat and place in the refrigerator for a short while.
6 Return to the heat, whisking the sauce until it is milky-white and creamy.
7 Correct the seasoning.
8 Serve as desired.
9 Whisk over low heat, if it needs reheating.