Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry White Wine (or chicken stock)
  • 1 1/2 Tbsp Fish Sauce (high quality)
  • 1 tsp Fresh Lemon Zest
  • 3 Tbsp Fresh Lemon Juice
  • 1/2 cup Chicken or Vegetable Stock (low sodium)
  • 1/4 cup Heavy Cream (35% fat)
  • 1 Tbsp Fresh Parsley, chopped
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Melt the butter in the saucepan over medium heat. Add minced shallot and cook until soft and translucent (about 3 minutes). Add garlic and cook for 1 minute until fragrant—do not let it brown!
  2. Pour in the white wine (or stock substitute). Bring to a simmer and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  3. Add the stock, fish sauce, and lemon zest. Bring the mixture back to a gentle simmer. Allow to reduce slightly for 3 minutes to meld the flavours.
  4. Reduce heat to low. Whisk in the heavy cream until the sauce is smooth and lightly coats the back of a spoon. Do not allow the sauce to boil vigorously once the cream is added.
  5. Remove the pan from the heat. Stir in the fresh lemon juice and freshly ground black pepper.
  6. Taste the sauce. If it needs more savoury depth, add fish sauce a half-teaspoon at a time. If it needs more brightness, add a splash more lemon juice.
  7. Stir in the fresh parsley just before pouring over your perfectly cooked fish.