To clarify butter; Melt 1/2 stick of butter over low heat. When
melted, remove from heat and set aside for several minutes to
allow the milk solids to settle to the bottom. Skim the clear
(clarified) butter from the top, and discard sediment. (This can
be done ahead of time).
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To make the sauce- Heat clarified butter, add onion and garlic, and
saute until transparent. Add lemon juice and water. Add parsely,
and season to taste with salt and pepper. Simmer 2-3 minutes to
reduce liquid. Remove from heat and swirl in cold butter until sauce
is smooth and emulsified.
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