Like the other reviewers, I wholeheartedly recommend reducing by half the lemon juice in this recipe. This sauce seems to have far too much butter for my tastes, as well. I'll try with half the butter on a next try. As I emulsified the sauce, I tasted it after adding half the butter. The flavor and texture were just fine, I should have stopped then. Despite my problems with the proportions of lemon and butter, the techniques explained in the recipe are near foolproof. The texture of the sauce is perfect; velvety and rich. Even a beginning cook could nail this recipe.
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Like the other reviewers, I wholeheartedly recommend reducing by half the lemon juice in this...