Ingredients:

  • 8 tablespoons (113g) unsalted butter, cold, cut into ½-inch cubes
  • 2 tablespoons (30ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) heavy cream (double cream in the UK)
  • 1 tablespoon (6g) minced fresh parsley
  • 1 tablespoon (6g) minced fresh chives
  • ½ teaspoon (2.5ml) lemon zest
  • ¼ teaspoon (1.5g) salt, or to taste
  • ⅛ teaspoon (0.5g) ground white pepper, or to taste
  • Optional: Pinch of red pepper flakes for a little kick

Instructions:

  1. Combine white wine and lemon juice in the saucepan. Bring to a simmer over medium heat and reduce by half. (This concentrates the flavour and removes the harsh alcohol taste).
  2. Reduce heat to low. Begin whisking in the cold butter cubes, one or two at a time. Ensure each addition is completely melted and emulsified before adding more. (This is the key to a smooth, silky sauce; patience, young Padawan!)
  3. Once all the butter is incorporated and the sauce is smooth and emulsified, stir in the heavy cream.
  4. Remove from heat. Stir in the parsley, chives, lemon zest, salt, and white pepper. Taste and adjust seasoning as needed. Add a pinch of red pepper flakes if desired.
  5. Pour the sauce immediately over your cooked seafood. (Don't let it sit for too long, or it might separate.)