Emulsified Lemon Garlic Butter Sauce

Ingredients

• 4 tbsp Unsalted butter, cold and cubed
• 2 cloves Garlic, minced
• 2 tbsp Lemon juice
• 1 tbsp Fresh parsley, finely chopped
• 1-2 tsp Salted Perfection Garlic Sauté Finishing Salt

Instructions

1. Place the minced garlic and a small knob of the butter in a small saucepan over low heat. We are looking to sweat the garlic, not brown it; browning creates bitter compounds that will ruin the delicate balance of the sauce.
2. Once the garlic is fragrant and translucent, pour in the lemon juice. Bring the mixture to a very light simmer for about one minute to concentrate the acidity.
3. Reduce the heat to the lowest possible setting. Begin whisking in the remaining cold butter cubes one at a time. The cold temperature of the butter is essential here; it allows the fat to incorporate slowly into the liquid, creating a stable emulsion.
4. Continue whisking constantly until the sauce is thick, pale, and glossy. If the sauce looks like it is starting to separate or 'break,' remove it from the heat immediately and continue whisking.
5. Remove from the heat and stir in the fresh parsley. Finish the dish by sprinkling 1-2 tsp of Salted Perfection Garlic Sauté Finishing Salt over the top to enhance the aromatic profile. DUNZO!