Lemon & Garlic Butter Sauce

Ingredients

Remove the butter from the fridge and allow it to come to room temperature on the counter.
Finely chop the garlic cloves and add to the butter.
Grate the lemon zest. Chef’s tip: It’s important not to apply too much pressure when grating the lemon; the distinct flavour and aroma comes from the yellow rind, not the white, bitter pith underneath.
Season with salt and black pepper.
Mix until thoroughly combined and then scoop the mixture onto a sheet of parchment paper. From here, tightly roll the buttery mass into a log-like shape, about 1 inch thick. Twist ends to secure and chill until firm. Alternatively, freeze for up to a month and enjoy at a later date.

Remove the butter from the fridge and allow it to come to room temperature on the counter.
Finely chop the garlic cloves and add to the butter.
Grate the lemon zest. Chef’s tip: It’s important not to apply too much pressure when grating the lemon; the distinct flavour and aroma comes from the yellow rind, not the white, bitter pith underneath.
Season with salt and black pepper.
Mix until thoroughly combined and then scoop the mixture onto a sheet of parchment paper. From here, tightly roll the buttery mass into a log-like shape, about 1 inch thick. Twist ends to secure and chill until firm. Alternatively, freeze for up to a month and enjoy at a later date.