Ingredients
-
80g unsalted Grand Fermage butter
2 unwaxed lemons
200g single cream
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Preparation
- Cut the butter into small cubes and set aside.
- Zest one of the two lemons and reserve the zest.
- Juice both lemons and pour the juice into a pot.
- Heat the juice until it crystallises.
- Pour in the single cream, mixing thoroughly to combine and continue cooking over a low heat.
- Once the mixture begins to brown, add the cubed butter and stir until completely melted.
- Remove from the heat, add the lemon zest and serve immediately.
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Gourmet tips
This lemon butter sauce will pair beautifully with any white fish.
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