Creating this thread based on John Konrads suggestion. Anyone feel free to share your favorite sauce recipe. The mother sauces are welcome of course, but I am going to be working on sauces for flavor of a dish.
Here is the first one-
GARLIC BUTTER SAUCE (This isn’t beurre blanc)
Unsalted cold butter
1 or 2 tbl Crushed garlic
1 cup heavy cream
Juice of 1 lemon
Salt to taste
Pepper (you can use white, black, or cayenne)
Parsley (fresh chopped if available) you can also use dill or cilantro.
There are a lot of options for the ingredients. Some people will start by sweating the garlic and some shallot or red onion.
I start by adding the lemon juice to a pan on medium heat and then adding the garlic. Sweat the garlic a few minutes while reducing the lemon juice a bit. Then add one cup of heavy cream and increase temp to medium high. Stir often. The cream should reduce by about half. Start adding cold butter a couple chunks at a time. I’ve never had it separate but supposedly if you add the butter too quickly it could. Once you’ve added all the butter, add salt and pepper to taste. Add some chopped parsley.
I am serving something similar to this over sockeye salmon tonight. The only major difference is I’m going to be adding some white wine (pinot grigio) which is new for me because I never got to cook with alcohol at work.