Brown butter sauce

By Eric Ripert Chef

Premium

Essentials

Makes 1 cup

4Add to favorites

ShareShare on facebookShare on TwitterShare on google+Share on PinterestShare via mailPrint

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Ingredients

• 1/2 pound unsalted butter
• 1 cup reduced chicken stock (see below)
• 1 tablespoon lemon juice
• Fine sea salt and freshly ground white pepper, to taste

Open ingredients list

Instructions

Brown the butter in a pot over medium-high heat, whisking occasionally. Set aside.

Warm the chicken stock and combine it with the lemon juice.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Premium

Duck Foie Gras Terrine

2

By Alain Ducasse Chef

Premium

Preserved Duck Foie Gras

0

By Alain Ducasse Chef

Premium

Hare Paté

0

By Alain Ducasse Chef

Premium

Winter Barbajuans

1

By Alain Ducasse Chef

Beef Daube Marinade

1

By Alain Ducasse Chef

Lamb Meatballs

2

By Alain Ducasse Chef

Sesame Polenta

1

By Alain Ducasse Chef

Marinated Salmon

6

By Alain Ducasse Chef

Other recipes by Eric Ripert

Premium

Lemon confit

4

By Eric Ripert Chef

Premium

Poaching liquid

2

By Eric Ripert Chef

Premium

Veal stock

2

By Eric Ripert Chef

Premium

Veal jus

1

By Eric Ripert Chef