Brown butter sauce

By Eric Ripert Chef

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Makes 1 cup

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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

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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

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