Lemon butter sauce

Preparation

1. Cut the butter into small cubes and set aside.

2. Zest one of the two lemons and reserve the zest.

3. Juice both lemons and pour the juice into a pot.

4. Heat the juice until it crystallises.

5. Pour in the single cream, mixing thoroughly to combine and continue cooking over a low heat.

6. Once the mixture begins to brown, add the cubed butter and stir until completely melted.

7. Remove from the heat, add the lemon zest and serve immediately.