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Recipe : ** Anise-Lemon Sauce

Anise-Lemon Sauce
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Course:
Sauce

Practical information

  • Prep time
    10 min
  • Cooking
    20 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Pastis is a French aperitif with an anise flavor that was developed after the outlawing of absinthe early in the 20th century. It is typically diluted with water for drinking, but is used full strength for cooking. In this recipe it provides a slight anise flavor to the finished sauce. I originally tasted the sauce as an accompaniment to pan-fried scallops, but it goes well with any light-flavored fish or shellfish.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Fruit recipes
Tags:
sauce, anise, aperitif, cooking, fish, pastis, slight, tea

Recipe's Ingredients

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  • 1 tablespoon butter
  • 1 tablespoon finely minced shallots
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pastis
  • 2 tablespoons chilled butter, diced
  • 130 ml dry white wine

  • Recipe preparation steps

  • 1
    Melt butter in a small sauce pan over medium heat. Gently sweat shallots until transparent. Add wine, increase heat, and reduce fully.
  • 2
    Add lemon juice and pastis. Reduce slightly
  • 3
    Remove from heat and whisk in the chilled butter a little bit at a time until emulsified.
  • Ready !