Please read the entire post, recipe and recipe notes before making this sauce. If you follow the precise directions, it will not clump up on you.
2sticksbutter, unsalted
¼-½cupfresh lemon juice,about 2 large lemons or 4-6 small lemons
2tablespoonscornstarch(add more for a thicker sauce)
salt to taste
Instructions
Please read the entire post, recipe and recipe notes before making this sauce. If you follow the precise directions, it will not clump up on you.
Melt butter in medium saucepan on low heat
2 sticks butter
Whisk in cornstarch until there are no lumps; turn the heat up a little, continue whisking 3 more minutes, until the mixture begins to combine; remove from heat
2 tablespoons cornstarch
Allow to cool for 2-3 minutes while continuously whisking
Add lemon juice in 1 teaspoon increments, whisking constantly; salt to taste; strain through a fine meshed strainer and serve
¼-½ cup fresh lemon juice, salt
Video
Notes
Make sure the melted butter and cornstarch are combined well before doing anything else. You may have to turn the heat up a little; cornstarch thickens at higher temperatures.Add the lemon off heat. When adding an acid (lemon, vinegar, wine) to dairy or fat (butter), add the acid last and in small increments, whisking constantly. Start with ¼ cup of fresh juice. The recipe calls for ¼ - ½ cup. Taste it to see if it's "lemony" enough for you. If not, add a little more fresh lemon.If you accidentally add too much, correct the tartness and acidity by adding a little sugar, salt or baking soda.Want a thicker sauce? Mix in up to 4 tablespoons of cornstarch; whisking constantly.