I'm so glad I found this recipe!
I made it last night and it was amazingly simple. The only thing I did differently was that I used Challenge European unsalted butter which was available at the regular grocery instead of going to the specialty store for Irish or Norwegian butter.
I served it with salmon (like Chef John suggested) and sea scallops . I seasoned the food with sea salt and black pepper then cooked it in a skillet with some more butter and a little olive oil. It was delicious and could easily rival a dish from an upscale restaurant. I will absolutely be making this anytime I make seafood or fish.
Thanks for sharing. Chef John:)
Really good and simple sauce! I cheated and used concentrated lemon instead of reducing fresh lemon juice.... it turned out wonderful! Will use this again and again!
This was a delicious sauce - before I ruined it. I think I overcooked or cooled it too fast - it separated, my standard MO. It was sooo good before I killed it.
Good and simple sauce. I added some spices and Dijon mustard to make it more flavorful
This was DELICIOUS! I used skin on salmon and served over rice pilaf and sauted green beans. I may have used a bit too much lemon juice but with this technique the sauce was perfectly velvet smooth. It was so good I served it on the side and dipped my green beans in it too! Amazing thanks for the recipe!
very nice sauce to use similar to hollandaise.
Loved the final flavor of this! I used it as the sauce for a vegetarian pasta and it tasted great. The flavors melted together wonderfully. I will definitely use this one again.
Basically you made a buerre blanc. I'd use dill. More Norwegian/Scandavian that way.
Wow... It looked sooo good but Man, the lemon was overpowering... I cooked the lemon down to a TBS just as the recipe called for... followed everything exactly … It was a perfect consistency , but when I tasted it I cringed it was so strong... I added more cream and butter to try to save it but to no avail. Waste of Heavy cream and lemons. Just wondering … did everyone's have such a strong taste? Should I have reduced the lemon juice down to almost a paste