Lemon Butter Sauce for Fish

Ingredients

  • 60g unsalted butter, cut into pieces (4 tablespoons)
  • 1 tablespoon lemon juice
  • salt & pepper

Method

  1. Place butter in a saucepan or small skillet, preferably with a pale base, over medium heat
  2. Melt butter, then leave on the stove, stirring occasionally. The butter will initially spit, then bubble, then foam
  3. When the butter turns golden brown, with little brown bits appearing on the base of the pan, and smells nutty, remove from the stove (about 3 minutes)
  4. Pour into a small bowl, then add lemon juice, salt, and pepper
  5. Stir to taste, and adjust lemon or salt to taste
  6. Serve over fried fish fillets

Notes

Mixture will stay pourable for 20-30 minutes. Can refrigerate and use within a week, or freeze. Use leftovers to jazz up vegetables, mashed potatoes, or toast