This sauce is terribly versatile. You can put it on pasta, fish, chicken, shell fish, whatever! It's so darn good. I had some tonight with a little less lemon juice than it called for and it was so heavenly, with my pasta and chicken. Throw in some mushrooms, capers, and whatever else you'd like to add. Enjoy!
TIP: Double the recipe if you're making it for family. It doesn't yield a ton.
2 tablespoons clarified butter (you'll need about 1/2 stick of butter; directions follow)
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped garlic
4 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 tablespoons cold butter
To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
*recipe courtesy of Food.com*
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