EFK Tested

Erickson Lemon-Butter Sauce

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Simmer wine or stock, lemon juice, and shallot until reduced to a few tablespoons.
2. Reduce heat to very low. Whisk in cold butter a piece at a time without boiling.
3. Add parsley and season to taste. Serve immediately with fish, chicken, or vegetables.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Use clean utensils and refrigerate perishable foods promptly.

Store leftovers in a clean glass container in the refrigerator.