This recipe was intended for white fish but it is so amazing that I’ve been known to put it on lemony chicken, salmon, brussel sprouts and asparagus. I highly recommend trying it with any fish and veggies.
Butter Lemon Sauce
1 Tb ghee
1/2 C chicken bone broth
1 stick of grass-fed butter (room temperature)
1/4 c of lemon juice
1 clove minced garlic
1 T minced shallot
1/2 Tsp Himalayan salt or sea salt
1/2 Tsp black pepper
1 dash of coconut amino or gluten-free, organic Worcestershire sauce (Wan Ja Shan makes a great one.)
gluten free hot sauce to taste
Sauce:
Heat a large skillet over high heat. Add ghee. Saute garlic and shallots. Cook until translucent. Add Lemon and broth and cook down a bit. Stir in the salt, pepper, hot sauce and simmer until the mixture is somewhat syrupy, 3- 6 minutes.
Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.