Brown Butter Sauce
The tart snap of lemon juice in this simple sauce makes it a flavorful accompaniment for grilled or sauteed fish, such as sole.
|Author: Nancy Silverton, pastry chef/co-owner La Brea Bakery and Campanile Restaurant, Los Angeles|
|Prep time: 15 minutes|
|Cooking time: 5 minutes|
|Total time: 20 minutes|
- 1 juice of one lemon
- 4 ounces Butter unsalted
- 1 tablespoon shallot, peeled, trimmed, minced
- 1 kosher salt to taste
- 1 black pepper to taste
- In a small saucepan over medium heat, melt and brown the butter, about 3 to 4 minutes.
- Remove the pan from the heat, add shallots and lemon juice, and season to taste with kosher salt and black pepper.