Makes about 1 cup. Recipe is provided by chef Darin Nesbit, Bourbon House, New Orleans, who said this is an alternative to the Creole meunière sauce. He said, “This would be a lighter, fresher sauce but not the same richness.”
28 tbls. unsalted butter
2 tbls. minced garlic
Juice of 1 lemon
4 tbls. parsley
Salt and pepper to taste
1. In a medium-sized, heavy-bottom pan2, melt the butter until it turns a light hazelnut brown. Add the garlic and cook until brown, but do not let the butter burn.
2. Squeeze the lemon juice into the pan and add parsley. Season with salt and pepper and serve immediately.