RECIPE MAGIC!

LEMON BUTTER SAUCE

It's every chef’s saucy secret shortcut, the one that pulls every dish together. The first was a happy accident in a Loire Valley kitchen Chef Clémence Lefeuvre forgot the egg yolks in her hollandaise and invented beurre blanc. Our Lemon Butter Sauce has all the same tang and gloss but it never hardens, never separates, stays silky from pan to plate to fridge, ready to rescue, finish, or transform anything that crosses its path. And it's an unbeatable dipping sauce with artichoke leaves, lobster, baby potatoes, or torn chunks of crusty bread.

INGREDIENTS:
1/2 cup Sicilian Lemon balsamic (or juice of 2-3 lemons)
2 tbsp Garlic olive oil (or Tuscan Herb, Herbes de Provence or Gremolata)
1/2 cup fresh Butter EVOO + 2 tbsp Lemon EVOO
1/2 tsp dried parsley, rosemary, thyme or oregano
Salt and pepper, to taste

Optional: Substitute Rosemary, Oregano, Dill, Gremolata, Herbes de Provence EVOOs for dry or fresh herbs 

DIRECTIONS:
Place all ingredients in a small bowl. Whisk (or use a blender) to combine until creamy (emulsified). On medium heat, place in medium sauce pan. Bring to gentle boil. Reduce heat to simmer. Cook for 3 minutes, stirring continuously. Remove from stove. Use immediately, or store in fridge for about a week. Bring sauce back to room temperature before using as a cold sauce, or heat for main dishes. 

LEMON BUTTER DIPPING SAUCE: A traditional butter sauce aka beurre blanc, live on borrowed time. They're glorious when hot, useless once cold. This one rewrites the rule. Made with fresh olive oil instead of solid butter, it stays silky and pourable even straight from the fridge, yet can also be gently warmed for that classic melted-butter feel. Keep a jar on hand and you’ve got an instant dipping sauce whenever the craving strikes. Perfect with artichoke leaves, lobster, baby potatoes, or torn chunks of crusty bread — lemony, buttery, and always ready.

RAVIOLI WITH LEMON BUTTER SAUCE: Prepare store-bought ravioli according to package directions. Drain. Return to pot. Add one cup of halved cherry tomatoes and then pour Lemon Butter sauce over ravioli and stir to completely cover. 

CHICKPEAS (OR OTHER LEGUMES) WITH LEMON BUTTER SAUCE: A simple way to upgrade a can of chickpeas. Drain, then place in heated Lemon Butter sauce. Serve as a side dish.

POACHED EGGS WITH LEMON BUTTER SAUCE: A simple plate that feels like a secret. Once your eggs are softly poached, spoon warm Lemon Butter Sauce over top and watch it pool into the hollows. The tangy, buttery shine turns a quiet breakfast into something that tastes like Sunday at a Paris café.

GREEN VEGGIES WITH LEMON BUTTER SAUCE: Almost any green veggie benefits with a bath in Lemon Butter sauce. Prepare your favourite the way you do (steamed or boiled or roasted), then add to heated Lemon Butter Sauce. Serve as a brilliant side.

CHICKEN WITH LEMON BUTTER SAUCE: Whether you're preparing chicken breasts, thighs or legs Lemon Butter Sauce hits all flavour notes. Once your protein is cooked, and placed on platter, pour sauce over all pieces. 

A LEMON BUTTER RICE: A silky, risotto-like side that soaks up every drop of flavour. Simply prepare your favourite rice, then while it’s still warm, stir in a few spoonfuls of Lemon Butter Sauce made with Lemon EVOO for an extra hit of lemon zest, and a handful of fresh baby spinach until the grains turn glossy and the greens just wilt. For a Greek twist, top with a few small cubes of feta before serving.