Sunshine Sauce

https://www.thekitchn.com/sunshine-sauce-recipe-23706247

INGREDIENTS

• 1 teaspoon finely grated lemon zest
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon water
• 8 tablespoons (1 stick) cold unsalted butter, preferably European-style such as Kerrygold, cut into 8 pieces
• 1 tablespoon coarsely chopped fresh parsley leaves (from about 3 sprigs)
• 1 clove garlic, minced
• ¼ teaspoon  kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper, plus more as needed

DIRECTIONS

1. Bring 1 tablespoon plus 1 teaspoon lemon juice and 1 tablespoon water to a simmer in a small skillet or saucepan over medium-low heat. Reduce the heat to low. Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next. Do not let the butter boil, or it will separate.

2. Whisk in 1 teaspoon finely grated lemon zest, 1 tablespoon coarsely chopped fresh parsley leaves, 1 minced garlic clove, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste and season with more kosher salt or black pepper as needed. Serve warm