My pal Landy forwarded on a chain letter for a recipe exchange. While I usually disapprove of such things, this didn't not threaten me with illhealth, or promise me riches, it simply promised recipes. As we all know, a recipe that has actually been tested by a friend is more valuable than one that has not. So I threw caution to the wind and went for it...
The first has come in, from Kimberly J. Redublado
MORE...| For about l/2 cup A 2- to 4-cup, medium-weight, enameled saucepan l/4 cup lemon juice 1/8 tsp salt Pinch of white pepper |
Boil down the lemon juice with the salt and pepper until it has reduced
to 1 tablespoon. |
| A wire whip 4 ounces (i stick) chilled butter cut into 8 pieces |
Remove from heat and immediately beat in 2 pieces of chilled butter.
Set over very low heat and beat in the rest of the butter, a piece at
a time, to make a thick, creamy sauce. Immediately remove from heat. |
| 2 to 3 Tb hot fish or vegetable stock or hot water |
Just before serving, beat in the hot liquid by driblets to warm the
sauce. Correct seasoning and serve in a barely warmed sauceboat. |