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Ingredients
- 2/3 c. Lemon juice
- 2 x Shallots, peeled and minced
- 3 stk butter,, cut into 1-inch Salt and white pepper
Directions
- Place the lemon juice and shallots in a saucepan and bring to the boil.
- Boil down till the liquid is reduced to 2 Tbsp., about 5 min, depending on the size of the pan. Whisk the butter, piece by piece, into the sauce over low heat. Taste for seasoning and add in salt and white pepper if necessary. Strain or possibly not and serve hot.
- Makes 1-1/2 cupsVariations- Substitute a favorite wine or possibly rice vinegar, white or possibly red wine, lime or possibly orange juice.
- Substitute 2/3 c. beer for the lemon juice. Good with lobster or possibly crab.
- Substitute 1 Tbsp. finely-minced garlic for the shallots.
- Use 1/4 c. fresh lemon juice plus 1/2 c. fresh or possibly canned grapefruit juice. Good for fish.
- Before whisking in butter, add in 2 Tbsp. heavy cream and 1 tsp. curry pwdr. Good for scallops or possibly shrimp.
- BEURRE ROUGE - substitute 1/2 c. red wine plus 2 Tbsp. red wine vinegar. Whisk in 2 tsp. tomato paste with the butter. To finish, whisk in 2 Tbsp. minced chives and 1 Tbsp. Dijon mustard.
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