To start, juice one lemon
Prepare 1/4 Cup cold butter by cutting into thin slices
Return the butter to the fridge to keep cold
Heat a skillet to medium heat, pour in the lemon juice, and add
2 tsp. Dry White Wine
1/4 tsp. salt
1 tsp. minced shallots
(or mild onions)
1 tsp. garlic-chopped fine
Cook until the liquids have reduced, then add half of the 1/4 Cup of sliced butter
Hold the skillet off of the burner so that the butter can melt and emulsify without burning or clarifying
Add the remaining butter slices and repeat the process
Once the butter is melted and emulsified, remove from the heat and garnish with fresh chopped parsley and minced garlic if desired
This sauce is perfect for noodle dinners, and chicken and fish dishes