Sunshine Sauce

Name: Sunshine Sauce
Ingredients: 1 teaspoon finely grated lemon zest; 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice; 1 tablespoon water; 8 tablespoons (1 stick) cold unsalted butter, preferably European-style such as Kerrygold, cut into 8 pieces; 1 tablespoon coarsely chopped fresh parsley leaves (from about 3 sprigs); 1 clove garlic, minced; 1/4 teaspoon kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as needed

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Servings: 6

Author : Patty Catalano

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Ingredients

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1 teaspoon finely grated lemon zest1 tablespoon plus 1 teaspoon freshly squeezed lemon juice1 tablespoon water8 tablespoons (1 stick) cold unsalted butter, preferably European-style such as Kerrygold, cut into 8 pieces1 tablespoon coarsely chopped fresh parsley leaves (from about 3 sprigs)1 clove garlic, minced1/4 teaspoon kosher salt, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as needed

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Instructions

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Step 1

Bring 1 tablespoon plus 1 teaspoon lemon juice and 1 tablespoon water to a simmer in a small skillet or saucepan over medium-low heat. Reduce the heat to low. Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next. Do not let the butter boil, or it will separate.

Step 2

Whisk in 1 teaspoon finely grated lemon zest, 1 tablespoon coarsely chopped fresh parsley leaves, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and season with more kosher salt or black pepper as needed. Serve warm.