This is one of my favourite sauces that is so versatile - it goes in pasta, on top of grilled vegetables (w zucchini being my fav combo), with baked potato, rice, orzo, marination for fish - the list is endless. I make this butter sauce in the morning for the evening, and whilst some say you can use it upto 2-3 days, I've never had it last beyond that one meal, no matter how much I make of it!
This recipe to make is more of a sensory one, adjusting as per your mood for the day, and also if its to be cooking instantly, drizzled lightly on top, or marinated for a while - the adjustable ingredient being the wine and lemon juice. Make this a few times, and you'll get the hang of it.
Each time I dress up the sauce based on what I have. This time I used a lot of capers, tomatoes and pistachios, and few pink peppercorns. But I have in the past added basil, parsley, coriander, sun-dried tomatoes, pine nuts etc!
The Recipe
1
Ingredients
1 small onion, finely chopped
2 tsp minced garlic
2 lemons – juice
2-3 pink peppercorns
100 g butter
2 tbsp cream
½ tsp salt
1 tsp pepper
Other:
1 portion pasta, cooked
½ tbsp olive oil
1 tomato, finely chopped
½ tbsp capers
handful of chopped pistachios
freshly ground black pepper
fresh parmesan cheese or grana padano
Instructions
Then add the wine and pink peppercorns and stir well and let it simmer until reduced – do not boil
Then add the lemon juice and stir well
Switch off the heat and then slowly add the cream and stir to make a sauce
Then season with salt and pepper
For the pasta, warm the olive oil in a wide pan
Add the tomatoes and capers and fry for a few minutes
Then add the pasta with 1-2 tbsp pasta water
Add the lemon butter sauce and stir well
Serve with fresh parmesan cheese, pistachios and black pepper
