Lemon Balm Butter

Name: Lemon Balm Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: 1 cup + 2/3 cup water (400 ml) Water; 1 lemon juice Lemon Juice; ⅔ cup (150 g) Butter; 0.5 Lemon Balm

Independent adaptation of a publicly published Virginie Basselot recipe. Not affiliated with, sponsored by, or endorsed by Virginie Basselot.

FINISHING BUTTER · COD & WHITE FISH

In the published recipe, this is the finishing butter for cabillaud au plat.

Basselot's lemon balm butter for cod.

On the jar

LEMON BALM

Method: stove
Yield: about 2¼ cups
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Water 400 mlLemon Juice 45 ml

Ingredients

Water1 cup + 2/3 cup water (400 ml)
Lemon Juice1 lemon juice
Butter⅔ cup (150 g)
Lemon Balm0.5

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Lemon Balm Butter + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Lemon Balm Butter wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Virginie Basselot — published sauce recipes in the PantryFlex catalog. MOF 2015.

Originally published as Beurre Citron Mélisse.

Adapted from a Virginie Basselot recipe (Virginie Basselot / Vie Pratique Gourmand (cabillaud au plat)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Virginie Basselot / Vie Pratique Gourmand (cabillaud au plat) (published as “Beurre Citron Mélisse”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar