Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on Time
5 Mins
Total Time
5 Mins
Yield
8 servings (serving size: about 1 tablespoon)

This simple sauce is an emulsion--the end product should have a thick, creamy consistency and the light color of cold butter. It's an indulgent sauce but perfect for pairing with low-fat lobsters and steamed clams.

 

How to Make It

Heat lemon juice in a small saucepan over low heat. Gradually add pieces of butter, stirring constantly with a whisk until butter is melted and well blended. Stir in red pepper.

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