The Step-by-Step Technique:
(Start this process immediately after removing your cooked protein from the pan.)
- Sauté the Aromatic: Reduce the heat to medium. In the same pan with the fond, add the minced garlic or shallot. Sauté for 30-60 seconds until fragrant. Be careful not to burn it!
- Deglaze with Acid & Liquid:
· Optional Wine Step: Pour in 2 tablespoons of white wine. Let it bubble and reduce by half, scraping the bottom of the pan with a whisk to lift all the browned bits.
· Add the lemon juice and the broth (if you didn’t use wine, use ¼ cup of broth). Let it simmer and reduce by about half again. This concentrates the flavor. - Mount with Butter (Monter au Beurre): Reduce the heat to low. Whisk in the cold butter, one cube at a time, until each is melted and emulsified into the sauce before adding the next. This creates a smooth, glossy, and slightly thickened sauce. Do not boil after adding the butter, or the sauce may break.
- Finish: Turn off the heat. Stir in the fresh herbs and lemon zest. Season to taste with salt and freshly cracked black pepper.
- Serve Immediately: Spoon the sauce directly over your cooked protein in the pan.
Classic Recipe: Pan-Seared Scallops with Lemon Butter Sauce
Butter dish
Let’s apply the technique to a specific, stunning dish.
Serves: 2
Recipe book
Ingredients:
· 10-12 large dry-packed sea scallops
· Salt and freshly ground black pepper
· 1 tablespoon olive oil
· 1 tablespoon unsalted butter
· 2 cloves garlic, minced
· 2 tablespoons dry white wine (optional)
· 3 tablespoons fresh lemon juice
· 3 tablespoons cold unsalted butter, cubed
· 1 tablespoon fresh parsley, chopped
· 1 teaspoon lemon zest
Instructions:
