Butter and lemon sauce

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.


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