12 tablespoons unsalted butter, cut into thin pats
2 tablespoons white wine (we used Chardonnay)
2 tablespoons finely minced shallots
1/2 cup freshly squeezed lemon juice
Large pinch kosher salt
Few grinds fresh black pepper
Small pinch cayenne
2 tablespoons fresh flat leaf parsley, chopped fine
Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful – the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.
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