Homemade Lemon Butter Sauce recipe

Prep:

Cut the lemon in half and squeeze out the needed juice into a pourable container.

Cut the butter into thin slices (1/4 inch wide) and set it back in the fridge to keep it cold.

Set a shallow skillet on the stove and heat to high.Pour lemon juice into heated skillet.

Add the wine, shallots and salt. (add minced garlic now if using).Cook until reduced by half whisking as needed

Add a pat of the COLD butter. (leave the remaining butter in the fridge until needed.) Pick up the pan by the handle and move the butter continuously so it does not burn or clarify. (TIP: The key here is to keep the butter creamy so it will properly emulsify.

Repeat process with the next pat of butter continually shaking the pan over the heat (lift the pan off the heat and shake as necessary to keep the butter from over cooking.)

Once the butter is completely melted and the sauce is emulsified garnish with fresh parsley and garlic slices as desired.