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| 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. |