Ingredients
- 225g/8oz unsalted butter
- juice of 1 lemon, juiced
- 50ml/2fl oz chicken stock
- seasoning
Method
- Chop the butter into 1cm/½in pieces and place in a pan with the lemon juice and chicken stock. Bring to the simmer, whisking all the time, then season and serve. For a creamier texture, blitz the sauce with an electric hand-blender.
Notes
This is one of the simplest possible sauces, with a silky texture and just enough acidity for salmon fish cakes. It also goes well with cod.