Target: 6 × 4 inches · landscape

Lemon Butter Sauce

25 min · 4 servings

Ingredients

□ 1 small shallot, finely minced

□ 1/2 cup dry white wine

□ 1 tbsp fresh lemon juice, plus up to 1 tsp to finish

□ 8 oz unsalted butter, cold and cut into small cubes

□ 1/2 tsp kosher salt

□ 1/8 tsp white pepper

□ 1 tbsp cold water, for rescuing the emulsion

1. Mince shallot; simmer it with wine and lemon juice until about 2 tbsp remain.

2. Lower heat and whisk in cold butter gradually. Lift the pan off heat if the reduction bubbles.

3. Whisk off heat until glossy; season with salt and pepper, then balance with reserved lemon.

4. If it separates, whisk in cold water gradually. Serve warm over fish or vegetables if desired.

Cook’s note: Keep the sauce below a simmer; gentle heat protects the butter emulsion.