Photo: Marcus Nilsson; Styling: Angharad Bailey
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.
