Ingredients:

  • 4 tablespoons (57g) unsalted butter, cold and cut into cubes
  • 2 tablespoons (30ml) fresh lemon juice, from about 1 medium lemon
  • 1 tablespoon (15ml) dry white wine (like Sauvignon Blanc or Pinot Grigio) (Optional)
  • 1 tablespoon (15ml) heavy cream (Optional)
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/8 teaspoon (0.75g) freshly ground black pepper, or to taste
  • 1 tablespoon (approximately 5g) finely chopped fresh parsley, for garnish

Instructions:

  1. Place the cubed butter in a small saucepan over low heat. Let it melt very slowly, swirling the pan occasionally to prevent burning.
  2. Once the butter is completely melted, remove from heat. Immediately whisk in the lemon juice and white wine (if using). The mixture may look like it is separating; that's alright!
  3. Return the saucepan to very low heat (or even remove from the heat entirely if your stove is too hot). Whisk constantly and vigorously until the sauce emulsifies and thickens slightly, becoming glossy and smooth. This will only take a minute or two. Don't let it boil!
  4. If using, whisk in the heavy cream until combined. Season with salt and pepper to taste.
  5. Immediately pour the lemon butter sauce over your cooked fish. Garnish with fresh parsley.