Prep 0 mins
Cook 8 mins
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.
- Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon.
- Remove from heat and immediately beat in 2 pieces of chilled butter.
- Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce.
- If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.