Invented by Mandich Restaurant. It bears no resemblance to the French classic. It’s good with grilled or sautéed veal, shrimp, and especially chicken. Toss with cooked chicken and pasta.
3 Tbsp Extra Virgin Olive Oil
4 Cloves of Garlic, roughly chopped
1 Sprig of Thyme
1 Bay Leaf
1 Spritz of fresh lemon juice
1/2 stick of Unsalted Butter
1 Tbsp Italian Parsley, minced
Salt & Pepper to taste
Add the oil to a heated saute pan. Add the garlic, Thyme, and Bay leaf. Saute the garlic until it just starts to slightly brown then add the lemon juice, and the cold butter, incorporating by shaking the pan back and forth until melted. When the butter is totally melted strain the sauce through a fine mesh sieve, then add back to the pan. Add the parsley and season to taste with Kosher salt and pepper.
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