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Beurre au Citron
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.
Posted by christina at July 7, 2006 11:22 AM
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