Summer Herb- Butter Sauce
It was devised to be spooned onto corn on the cob, but it would make almost any vegetable a star. The key to the sauce is the melted butter. It needs to be hot to coax the herbs to release their flavor. Don’t give it a chance to cool off. If it starts to congeal, reheat it. Allow 1 teaspoon of sauce for each small serving of corn, or 1 tablespoon for a whole ear.
On a cutting board, chop the herbs together until they are finely minced. Transfer to a small bowl and add salt and pepper to taste, the lemon juice and the butter. Stir to combine. Let sit 15 minutes before serving to allow the flavors to meld.
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