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Hops Lemon Butter Sauce

Rich and tangy butter sauce with white wine and lemon

Serves: Makes ~1.5 cups

sauceseafood

Ingredients

1/2 cup white wine
1/4 cup fresh lemon juice
1 tablespoon black peppercorns
Pinch dried thyme
1 teaspoon salt
1 tablespoon sugar
1 cup heavy cream
1/2 lb unsalted butter, cubed

Instructions

1
Combine white wine, lemon juice, black peppercorns, dried thyme, salt, and sugar in a saucepan
2
Bring to a simmer over medium heat and reduce until syrupy
3
Add heavy cream and continue reducing until thickened
4
Remove from heat and whisk in cubed butter a few pieces at a time until fully incorporated
5
Strain sauce through a fine-mesh sieve before serving

Notes

Keep butter cold before adding to maintain proper emulsion
Whisk constantly when adding butter to prevent breaking
Strain to remove peppercorns and any solids

Created: 1/15/2024