French
Lemon Garlic Butter Sauce
Clam juice, sherry, milk, garlic, shallot and bay are reduced, thickened with a roux, then finished with butter, lemon and white pepper.
What It Is
Clam juice, sherry, milk, garlic, shallot and bay are reduced, thickened with a roux, then finished with butter, lemon and white pepper.
Origin
This is my french-leaning version, built around the ingredients and method that give the recipe its character.
Fun Fact
Aroma changes how strongly we perceive flavour, which is why herbs, citrus peel and warm spices can make a simple recipe taste far more complicated than the effort involved.
Ingredients
- ½ cup clam juice
- ½ cup dry sherry
- ½ cup whole milk
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1 bay leaf
- 1 tbsp butter, for roux
- 1 tbsp flour
- ½ lb unsalted butter
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp lemon juice
Steps
- Simmer clam juice, sherry, milk, garlic, shallot and bay until reduced by about half.
- In another saucepan, melt 1 tbsp butter and whisk in flour to make a pale roux.
- Slowly whisk the reduced liquid into the roux.
- Lower heat and whisk in the remaining butter a little at a time. Finish with lemon juice, salt and white pepper.
Notes
Keep the heat low once the butter starts going in. Boil it hard and the sauce may split, which is French for 'now you get to whisk angrily.'
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Store in a clean airtight container in the refrigerator. Use a clean spoon each time because introducing mystery crumbs is how condiments develop side quests.
Freezing
Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.