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
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| Qty | Unit | Description |
|---|---|---|
| 0.1 | Litre | Lemon juice |
| 0.03 | Litre | White wine vinegar |
| 0.02 | Kg | Chopped shallots |
| 0.1 | Kg | Cold butter |
| 0.01 | Kg | Chopped parsley |
Method:
- 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