FV45-02-0111
A long time ago I ate Garlic Prawn at one Cafe and fell in love with it. Aside from the garlic taste which the name promised... I tasted something much better in the background. It was definitely lemon and butter but I couldn't figure out how.
Before I got really interested in cooking, I tried melting butter and then adding lemon juice on it and then use it as condiment. Then realized, it's not well mixed that it keeps on separating. Gave up after couple of tries.
Now I found the secret... and it's now out in the open!
Tip 1: Follow the recipe first then make your adjustments to satisfy your taste buds
Tip 2: Make sure the butter is at room temperature for the components to be well mixed.
Tip 3: You should only make sauce enough for your meal. This sauce doesn't keep well and can only be kept 2 hours before serving. Warm but not at all simmering.
If you re-heat this, butter and lemon will separate and will no longer look ideal for the purpose. If not used, discard.
*Perfect with Pan-fried Salmon Steak with Cheese Crumb Crust
Took me less than 10 minutes.
Ingredients:
200 grams butter, room temperature, diced
70 ml lemon juice, freshly squeezed
70 ml brown sauce or beef broth
Salt and pepper to taste
Makes about half a liter.
Heat up lemon juice and brown sauce in a sauce pan. Slowly add knobs of butter in the mixture, whisking well and working on and off the flame. Make sure butter is melted and whisked well before adding another.
Add salt and pepper to taste, taking into consideration the saltiness of your main ingredient, whether it's fish or shrimp.
Keep warm.
Before serving, pass the sauce through a chinois or fine mesh to catch pepper bits and ensure your sauce looks clean and crisp.
Serve as in the photo or if using garlic prawn, drizzle on top of the garlic and keep some as condiment on the side.
Pretty sure this can also be perfect drizzle for stir fried and grilled veggies, ideally big asparagus sticks... yum yum!
A long time ago I ate Garlic Prawn at one Cafe and fell in love with it. Aside from the garlic taste which the name promised... I tasted something much better in the background. It was definitely lemon and butter but I couldn't figure out how.
Before I got really interested in cooking, I tried melting butter and then adding lemon juice on it and then use it as condiment. Then realized, it's not well mixed that it keeps on separating. Gave up after couple of tries.
Now I found the secret... and it's now out in the open!
Tip 1: Follow the recipe first then make your adjustments to satisfy your taste buds
Tip 2: Make sure the butter is at room temperature for the components to be well mixed.
Tip 3: You should only make sauce enough for your meal. This sauce doesn't keep well and can only be kept 2 hours before serving. Warm but not at all simmering.
If you re-heat this, butter and lemon will separate and will no longer look ideal for the purpose. If not used, discard.
*Perfect with Pan-fried Salmon Steak with Cheese Crumb Crust
Took me less than 10 minutes.
Ingredients:
200 grams butter, room temperature, diced
70 ml lemon juice, freshly squeezed
70 ml brown sauce or beef broth
Salt and pepper to taste
Makes about half a liter.
Heat up lemon juice and brown sauce in a sauce pan. Slowly add knobs of butter in the mixture, whisking well and working on and off the flame. Make sure butter is melted and whisked well before adding another.
Add salt and pepper to taste, taking into consideration the saltiness of your main ingredient, whether it's fish or shrimp.
Keep warm.
Before serving, pass the sauce through a chinois or fine mesh to catch pepper bits and ensure your sauce looks clean and crisp.
Serve as in the photo or if using garlic prawn, drizzle on top of the garlic and keep some as condiment on the side.
Pretty sure this can also be perfect drizzle for stir fried and grilled veggies, ideally big asparagus sticks... yum yum!
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