Ingredients:

  • 2 tbsp (30g) unsalted butter
  • 1 large shallot, finely minced
  • 1/3 cup (80ml) dry white wine
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest, finely grated
  • 12 oz (340g) unsalted butter, chilled and cut into 1/2-inch cubes
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) white pepper
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Melt 2 tbsp of butter over medium-low heat. Add the minced shallots and sauté until translucent and fragrant, but not browned.
  2. Pour in the white wine and lemon juice. Increase heat slightly and simmer until the liquid has reduced by about two-thirds, leaving a syrupy concentrate.
  3. Stir in the lemon zest.
  4. Reduce the heat to the lowest setting. Add two cubes of chilled butter and whisk vigorously until melted.
  5. Continue adding the chilled butter 2-3 cubes at a time, whisking constantly until the sauce transforms into a creamy, opaque ivory glaze.
  6. Remove the pan from the heat immediately. Stir in the salt and white pepper.
  7. Optional: Strain the sauce through a fine-mesh sieve for a perfectly smooth finish.
  8. Stir in the chopped parsley and serve.