Spring and summer time is here. That triggers thoughts of fresh fish with a lite touch of a great lemon butter sauce. I’m not talking about that slice of lemon and pad of butter over seared southern flounder or shrimp. When i see that It reminds me of my mom’s lemon butter tilapia. I could hear her saying “Matt look at my fancy fish dish I made.” With that being said this ain’t your mom’s lemon butter sauce.
Now, Let’s get to it!
1 ½ cups white wine * Preferably a dry white wine*
2 bay leaves (optional)
8 each whole pepper corns
3 sprigs/steams of fresh thyme
1 each lemon *Cut in half, squeeze the juice in the pot*
8 cloves garlic *crushed*
1 shallot *rough sliced*
¾ lb. unsalted butter cut into cubed pieces *if it is salted keep that in mind when you add salt TT at the end*
TT kosher salt TT=To Taste
Yields – 1 1/2 cups of sauce
1. In a small sauce pot add all ingredients except the butter.
2. Let this simmer on the stove top *medium/high heat* What we are doing here is cooking out alcohol and reducing the wine while still capturing the other flavors of the shallots and garlic, and herbs.
3. When it is reduces to about 90% *you can see the bottom of the sauce pot*, turn your stove to low heat
4. Add the chilled cubed butter a little at a time while whisking vigorously.
*DO NOT STOP WHISKING WHILE ADDING THE BUTTER, OR ELSE YOUR SAUCE WILL BREAK*
Take off the heat when all the butter is incorporated. Add Salt TT, and then strain the sauce. There you have it, your very own White Wine Lemon Butter Sauce. You can hold this on the stove top in a warm spot so your sauce does not turn into a soft butter state.
Enjoy this with anything from Lobster, Sea Bass, Tilapia, to Seared Chicken, or over top of asparagus and Broccolini.
Attention: Did your sauce break? It’s okay, it happens to the best of us. No worries, it will still be tasty. It may not be visually appealing but don’t worry, try it again.
Trouble shooting: Make sure the pot is not to hot when adding butter. Make sure you are constantly whisking when adding butter. Make sure you have the liquid is reduced to about 1/4 of an inch.