Basic butter sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • BlytheSpirit on June 30, 2012

    This is a delightful little butter sauce. Lighter than a hollandaise - and light also because it's made with water and an immersion blender. I made this as a base for wasabi butter the first time but have subsequently used it (along with a spritz of lemon) on simply cooked fish. It is also delicious on asparagus, broccoli etc.

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