Lemon Butter Sauce


5g garlic, chopped
10g shallots, sliced
5g lemongrass, chopped
5g young ginger, julienned
2.5ml sesame oil
5ml white wine
30ml fish stock
5ml lemon juice
60g unsalted butter
5g spring onion, chopped
40ml olive oil
Seasoning to taste


Heat oil in a saucepan. Saute the garlic and shallots until lightly browned. Add ginger and lemong rass. Deglaze with white wine and lemon juice. Reduce.

Add fish stock and let simmer. Add butter slowly, stirring all the time. Finish off by seasoning and adding sesame oil.

Put in a sauceboat and sprinkle with spring onion.

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