Add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered thyme or summer savory, a pinch of cayenne and salt
3
Simmer over the fire and stir well
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Drawn butter (a classic roux-thickened butter sauce) creates a stable emulsion that prevents the lemon juice from breaking the sauce. The gentle simmering allows the onion's harsh sulfur compounds to mellow while the herbs' aromatic oils infuse into the fat, which acts as a flavor carrier. The acid from the lemon juice brightens the rich butter while helping to cut through the fat of fish, creating a balanced sauce that enhances rather than masks delicate seafood flavors.
Make Ahead
The drawn butter base can be made up to 2 days ahead and refrigerated in an airtight container. When ready to serve, gently reheat the base over low heat, whisking constantly, then add the fresh herbs, lemon juice, and seasonings just before serving for the brightest flavor.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. The herbs will darken and the flavor will dull over time. Reheat gently in a small saucepan over low heat, whisking constantly to prevent separation. If the sauce breaks, whisk in a teaspoon of cold water to re-emulsify. Do not freeze, as the emulsion will break upon thawing.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The drawn butter base can be made up to 2 days ahead and refrigerated in an airtight container. When ready to serve, gently reheat the base over low heat, whisking constantly, then add the fresh herbs, lemon juice, and seasonings just before serving for the brightest flavor.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. The herbs will darken and the flavor will dull over time. Reheat gently in a small saucepan over low heat, whisking constantly to prevent separation. If the sauce breaks, whisk in a teaspoon of cold water to re-emulsify. Do not freeze, as the emulsion will break upon thawing.
