Ingredients:

  • 1 tbsp unsalted butter
  • 2 tbsp minced shallots
  • 1/2 cup vegetable stock with extra lemon juice
  • 1 tbsp fresh lemon juice
  • 1 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 tsp salt
  • 1 tsp fresh chopped parsley

Instructions:

  1. Melt 1 tablespoon of unsalted butter in a small heavy-bottomed saucepan over medium heat.
  2. Add 2 tablespoons of minced shallots and sauté until translucent and fragrant.
  3. Pour in 1/2 cup of vegetable stock with extra lemon juice and 1 tablespoon of fresh lemon juice. Increase heat slightly and simmer until the liquid has reduced by about two-thirds, leaving a syrupy consistency.
  4. Turn the heat down to the lowest setting.
  5. Add two cubes of the cold unsalted butter and whisk constantly until completely melted.
  6. Continue adding the remaining cold unsalted butter two cubes at a time, whisking vigorously until the sauce is glossy and opaque.
  7. Remove the pan from the heat and stir in 1/2 teaspoon of salt.
  8. Pour the sauce through a fine-mesh strainer to remove the shallots.
  9. Garnish with 1 teaspoon of fresh chopped parsley.