Lemon butter sauce is phenomenal on pan-seared scallops, a fillet of grilled salmon, or baked cod, roasted vegetables – like asparagus and lemon rice pilaf.
Ingredients for 200 ml
|0.03||Litre||White wine vinegar|
- Reduce lemon juice and white wine vinegar with chopped shallots
- Strain and blend in cold butter whisking all the time until the sauce is emulsified and thick
- Add chopped parsley and store