Chop the butter into large cubes and add it and all ingredients to a sauce pan. Do not put over heat until you are ready to stir the mixture. Over medium to high heat, stir constantly until all ingredients are mixed and the sauce has almost come to a boil. Do not boil this sauce; but hold warm and serve over fresh fish, seafood, breaded items and chicken.

Le Bistro has employed this butter sauce since its inception. We serve this sauce over fish and as a base for other sauces such as dill butter and citrus buerre blanc.

Yield:

2-4 Servings

Source:

Executive Chef Tom Kiley at Le Bistro French Continental Restaurant in Stockton, California