While we’re eating low carb, we might as well get some of the higher-fat recipes out of the way. So tonight I made up some Raymond Beurre Blanc to go along with some steak.
Also making an appearance was The Fungal Saute, a perfect accompaniment for steak, made extra delicious by the butter sauce.
We loved this, and it was really easy to make. It’ll be a go-to when I need a quick sauce. I did think it was a little too lemony/acidic for my taste, but Gemma didn’t. Next time though, I think I’ll try half the amount of lemon juice and see how that goes.