- 2 tablespoons [30 mL] cold water
- 3 tablespoons [45 mL] fresh lemon juice
- 2 tablespoons [30 mL] fish stock [optional]
- Hint of pepper
- 1/2 cup [115 g] really hot, 170°F [76.5°C], melted unsalted butter or margarine
- 2 teaspoons [10 mL] freshly finely chopped tarragon, basil, dill or chives
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- Into a small enamelled casserole, pour cold water, fresh lemon juice and, if desired, fish stock.
- Pepper then bring mixture to a boil.
- Pour into the bowl of a blender or a food processor.
- Motor running, slowly, yet not taking more than 20 seconds, pour in hot melted unsalted butter or margarine.
- Proceed for 5 seconds before adding desired finely chopped herb [tarragon, basil, dill or chives].
- Proceed for 5 seconds more, and serve.
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