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Lemon Butter Sauce Recipe
This is a hot butter sauce, ideal with simply-boiled potatoes, or served with grilled fish.
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For 4 people:
75ml/3fl oz fresh Lemon Juice
A large pinch of Sea Salt
A few grinds of fresh Pepper – use white if you mind having a few black flecks
240gr/8 oz Unsalted Butter – cut into cubes, then used straight from the fridge
4 tablespoons (60ml) hot Vegetable Stock (we recommend Marigold) or hot water
½ a teaspoon (2ml) Cornflour, dissolved in a little cold water (optional – see below)
- Heat the lemon juice with the salt and pepper until it has reduced to a quarter - use a small stainless steel or glass saucepan if possible, as the lemon juice might react with aluminium.
- Remove the saucepan from the heat, then whisk in the butter, piece by piece, not adding more until the previous segment as been absorbed.
- After half the butter has been added, return the pan to a very low heat and continue whisking until all the butter has been used - then whisk in the vegetable stock, a little at a time. The sauce should look thick and creamy.
- Remove from the heat, and serve at once.
If you are worried about the sauce separating, or it's not convenient to serve it at once, blend half a teaspoon of cornflour into the lemon juice before heating, and this will help stabilise the sauce.