Step by Step
![](https://www.oldenburger-professional.com/media/51/f5/d3/1678703781/Zitronen_Butter_Sauce_1.jpg)
01
Melt butter in a heavy-bottomed, coated pan at medium heat. Add finely chopped shallot bulbs.
![](https://www.oldenburger-professional.com/media/bf/96/64/1678703791/Zitronen_Butter_Sauce_2.jpg)
02
Gently sauté the shallots until translucent, stirring often to prevent browning.
![](https://www.oldenburger-professional.com/media/62/a7/62/1678703802/Zitronen_Butter_Sauce_4.jpg)
03
Deglaze the pan with one part freshly squeezed lemon juice and three parts chicken or vegetable stock.
![](https://www.oldenburger-professional.com/media/a9/fa/17/1678703845/Zitronen_Butter_Sauce_11301.jpg)
04
Bring to a boil and reduce the the liquid by half. Season to taste with salt, white pepper and a pinch of sugar.
![](https://www.oldenburger-professional.com/media/66/1d/2b/1678703850/Zitronen_Butter_Sauce_5.jpg)
05
Reduce the heat to low and slowly add cubed, very cold butter to the liquid while constantly moving the pan in circles to create a smooth emulsion.
![](https://www.oldenburger-professional.com/media/ff/ff/ef/1678703856/Zitronen_Butter_Sauce_6_mod_ohne-Hand.jpg)
06
Continue adding butter until a smooth, creamy sauce results. Do not boil or it will sperate.
![](https://www.oldenburger-professional.com/media/5a/98/9b/1678366501/Zitronen_Butter_Sauce_7.jpg)
07
If wished, strain the sauce into a small saucepan to remove the shallots. Serve with sautéed fish, poultry or vegetables.
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