Give your chicken or fish dinners a zingy touch with this creamy lemon butter sauce!
Ingredients
200g Western Star Original Salted Butter, chilled and diced
½ cup (125ml) dry white wine
¼ cup (60ml) lemon juice (approx. 1 lemon)
2 teaspoons lemon zest
1 tablespoon chopped chives
Salt to taste
Fish, chicken or steamed vegetables to serve
Method
Melt 50g of the butter in a pan over medium heat
Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over fish, chicken or steamed vegetables
Tips & Hints
Always use low heat while incorporating the butter. Avoid a hard boil to ensure the sauce doesn’t split.
Use any green herbs you have on hand, such as parsley or chervil.
