A hot butter sauce, Beurre au Citron (bur oh see-travvn) is an excellent accompani-ment for boiled or grilled fish, asparagus and broccoli. This sauce should be served as soon as it has been made because hot butter sauces tend to turn oily and lose their creamy consistency when reheated. If you have to reheat this sauce, place it in a bowl, in another bowl of water which is just warm enough to prevent the butter from congealing. If the sauce does congeal it can be used in the same way as a cold butter mixture.
2 fl. oz. lemon juice
½ teaspoon salt
1 teaspoon white pepper
6 oz. chilled butter, cut into tablespoon pieces
3 tablespoons hot vegetable stock or hot water
In a small saucepan boil the lemon juice, salt and pepper over moderate heat until the juice is reduced to one-quarter.
Remove the saucepan from the heat and, using a wire whisk, beat in 1 piece of butter. When the butter is absorbed add another piece and continue whisking until the butter is absorbed. Return the pan to a very low heat and, whisking continuously, add the rest of the butter piece by piece. By the time the last piece of butter has been whisked in, the sauce should be thick and creamy. Remove the saucepan from the heat.
A Spanish recipe, Besitgo al Horno, bream baked with potatoes, is an economical and attractive main dish for a lunch or dinner party.
Just before serving, whisk in the hot stock or water a teaspoon at a time. Taste the sauce and add more salt and pepper if necessary. Serve in a sauceboat.