Put small amount of water in kettle and bring to the boil.
Slowly melt butter in a tiny saucepan. When just melted, add splash of boiling water and swirl around. Add lemon juice and swirl again. Do not put back on the heat again or the emulsified butter will separate; not a disaster but you have to keep stirring the butter up while eating it to get the taste of the lemon juice.
Serves 2
from Nichola’s Aunt Margie
Serve with boiled lobster, or artichokes, or asparagus, or …
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