Okay, so the classic is perfect. But I’m a rule-bender. Add a tiny pinch of salt. Like, a flaky sea salt. It makes the lemon pop. It’s a revelation.
Feeling wild? Throw in a splash of vanilla extract. Or a little sprig of thyme while it warms. The thyme thinks it’s savory, but it’s just being supportive.
Baked Salmon with Lemon Butter Cream Sauce Recipe
And for the love of all that is tart, don’t use bottled lemon juice. That’s a crime. Real lemons only. Squeeze them like you mean it.
The Leftover Problem (It’s a Good One)
What if you make too much? First of all, is that even possible? This sauce is a problem you want to have.
Store it in a jar in the fridge. It’ll thicken up into a glorious, spreadable treasure. You can put it on toast. On scones. On your finger.
But here’s the catch: cold sauce is good. Warm sauce is everything. So reheat it gently. A splash of warm water and a quick whisk brings it back to life.
