Ingredients:

  • 4 tbsp (56g) Unsalted Butter, cold, cut into cubes
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 1 tbsp (15ml) Dry White Wine (like Sauvignon Blanc or Pinot Grigio) - Optional
  • 1 tbsp (15ml) Chicken or Fish Stock – Optional, but adds depth of flavor
  • 1 tbsp (3g) Fresh Parsley, finely chopped
  • ¼ tsp Sea Salt, or to taste
  • ⅛ tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. In the saucepan, combine the lemon juice and white wine (if using) and stock (if using).
  2. Bring the mixture to a simmer over medium heat. Reduce the liquid by about half, until it's almost syrupy.
  3. Reduce the heat to low. Begin whisking in the cold butter, one cube at a time, allowing each piece to melt completely before adding the next. Whisk constantly and vigorously.
  4. Remove the saucepan from the heat. Stir in the chopped parsley, salt, and pepper. Taste and adjust seasonings as needed.
  5. Pour the sauce over your cooked fish and serve immediately.