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Erickson Lemon-Butter Sauce

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Ingredients

1/2 cup dry white wine or chicken stock

2 tbsp fresh lemon juice

1 small shallot, minced

6 tbsp cold unsalted butter, cubed

1 tbsp chopped parsley

Kosher salt and black pepper

Directions

1. Simmer wine or stock, lemon juice, and shallot until reduced to a few tablespoons.

2. Reduce heat to very low. Whisk in cold butter a piece at a time without boiling.

3. Add parsley and season to taste. Serve immediately with fish, chicken, or vegetables.

1. Simmer wine or stock, lemon juice, and shallot until reduced to a few tablespoons. 2. Reduce heat to very low. Whisk in cold butter a piece at a time without boiling. 3. Add parsley and season to taste. Serve immediately with fish, chicken, or vegetables.