I tasted this sauce for the first time in Normandy, France. It was served over Dover sole (page 70) and after I’d eaten it I made my way directly to the tiny kitchen. There the chef rattled off the recipe in rapid French while I frantically scribbled whatever I could understand and asked him questions in my pigeon French. I did, at least, grasp that success depends on using very cold Normandy or European butter (page 25)—believe me, I’ve tried it with ordinary supermarket butter and it’s not at all the same. This is as good over delicate flat fish as it is over richer salmon.
Recipe information
Yield
makes about 1/2 cup
Ingredients
Preparation
Step 1
In a small skillet, pour the lemon juice and bring to a boil over medium heat. Whisking constantly, add the cold butter 1 tablespoon at a time. Make sure the butter is very cold when added and fully melted before adding the next tablespoon or else the sauce will simply separate into plain melted butter.
Step 2
When all the butter is incorporated, turn off the heat and pour into a glass measuring cup or gravy boat.
Step 3
Serve warm.
