Lemon-Butter Sauce with Chervil

Juice of ½ lemon (about ¼ cup)

4 T. cold butter, cut into 8 pieces

3 T. minced fresh chervil

Salt and freshly ground pepper

 

In a small saucepan, heat lemon juice to boiling. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you’ve added all the butter, you should have a rather thin and creamy sauce. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts, steamed prawns or crunchy zucchini matchsticks. Note: Chervil-Chive Butter: To make a spreadable herb butter, simply beat fresh, chopped chervil and chives into soft butter, then chill.