“Julia Child's recipe for a lemon butter sauce. I served this over asparagus and it was wonderful. I think the possibilities for it are endless, would be great over many other vegetables and meats.”
READY IN:
8mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon.
  2. Remove from heat and immediately beat in 2 pieces of chilled butter.
  3. Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce.
  4. If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.

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