Ingredients for 4
- 2 lemons, juiced
- 1/2 cup heavy cream
- 5 tablespoons cold unsalted, grass-fed butter, cut in cubes – i.e. 75gms
- salt and cayenne to taste
- 2 generous tablespoons chopped Italian parsley – or dill or tarragon etc
Juice the lemons and then reduce to relatively small volume; add the cream and reduce further until it coats the back of a spoon; turn the heat to low and add the butter bit by bit, whisking as you go; add salt and cayenne pepper; add chopped herbs.
Keep at a low heat checking it doesn’t separate while you cook the fish in butter. Could try the sauce with chicken?
Another great foodwishes recipe.