Hi there skin America and in this video I want to show you how to make a classic French source called a verb lamp or a lemon butter sauce. Now, let me go to the source of a blog. It's a quite a complicated source to make it's very sheffy kind of source and getting some nice restaurants. And it usually goes with things like seafood and fish, but it also goes really really well with vegetables like asparagus, awesome. steamed broccoli. Now I'm not going to show you how to make the classic French blank lumber sauce.

I'm going to show you how to make the cheats version that is absolutely foolproof. Now this is a recipe that I learned many many years ago in a quite actually quite a good restaurant in Melbourne where I where I live. And this is a recipe one of those recipes, secret recipes that you don't, you don't get in the in the cooking magazines or on the TV shows. So To make a blank sauce or lemon butter sauce you're going to need about I'm going to make a cup of the source which is quite comfortably enough to be sourced for like a month for people or for pieces of salmon. So going to eat half a cup of shop bought mayonnaise, doesn't matter what brand it is, this is the one straight off the supermarket shelf. We're going to need half a cup of thick cream and the juice of half a lemon.

Now I don't actually have any lemons. So I'm going to have to use lemon juice concentrate. You can get this in the supermarket as well and it's very, very useful. So about one tablespoon of lemon juice concentrates on in the US. And then one fifth of 50 grams of plain unsalted butter and I've got some salt and white pepper here. I'm also gonna make like two versions I'm gonna make like a lemon butter sauce, playing them with a sauce.

And then I'm also going to make the same sauce but I'm actually going to add about one to two tablespoons of chopped parsley to make a pasty lemon butter sauce which, which is even more delicious. So if you want to come over closer, we're gonna make it a small source when like this come closer and I'll show you exactly how we make it in our source when we pour in about half a cup of thick cream. This is just normal thicken cream from the supermarket. Half a cup of this is just shop bought mayonnaise for cup There we go. And this is the the lemon juice concentrate that I'm using but instead of that you could use juice of half a lemon. So about one tablespoon of that goes in there.

And then all we do is we just turn the heat on and just gently bring a whiskey together and then just bring this to the boil. We just bring our souls to the ball like that. And then what we do, turn it off and then we add our 50 grams of butter and then just gently whiskey Potter in The butter will incorporate beautifully into your saws giving you this lovely lemon butter sauce. Butter is nicely incorporated now. It's just melted and the beautiful thing about this cut this sauce is that it doesn't split when you want to serve it. So what that means is that the butter and the the other ingredients like separating you get butter on the side so, so you have a beautiful pouring consistency here of your butter.

I'm sorry of your souls. You can see that it's just beautiful, perfect sauce consistency. Suzanne's taste this like Alongside what I'm going to do them a little bit of salt, sort of a grain of salt, a little bit of white pepper because it's a white source. You put black pepper in you get these black specks through source. If you like your your source a little bit more lemony than this, you can taste it and add some more lemon or you can add some more butter that's perfectly okay. Well now this is your beautiful but a source goes with fish.

Vegetables, absolutely delicious. What what I'm going to do now is I'm going to pour off half of this and add parsley to this to my capacity butter sauce. We want to do is just bring this back up to the boil. Yes, you can boil the sauce and the brand split. There's any chefs watching so we can cook our parsley. sync it up a bit and I'll just show you we can see our souls coming to the boil now and for Allah Look at that.

Turn it off, sources boiled and it hasn't split inside. You can see here we've got a beautiful parsley butter sauce to go with fish, vegetables, robots, probably use this baby with some corned beef as well that'll be quite nice. So there's our two different bits of sources. Quick, easy and works every time. So that's two beautiful. Lots of sources come over and you can have a closer look.

Here are our sources. A plain lemon bottle. sauce loving beautiful delicious is the mic and then with the addition of some chop pasty we have a pasty butter sauce. You could also add some chopped fresh dill or maybe some dry dill as well that goes really really well and use fresh or dried Herbes it's up to you parsley works well deal works well. Chives chop chives very very delicious and even if you didn't have any of those and maybe just some spring onions that would be really lovely in the source so that's our two butts associates perfect we salmon grilled salmon or some pipe summer some white fish. We'd like some, some light are among the affiliates will bear among affiliates, something like that.

Or you could even use it with some some steamed asparagus or maybe some steamed broccoli or or some steamed broccoli. Absolutely delicious. Thanks so much for watching today. Hope you enjoyed the video. Hope you enjoyed the sources and I'll see you again soon. Bye bye