Part 4/8:
The sauce begins with shallots or Vidalia onions, sautéed gently to add sweetness and depth. Then, lemon products—both zest and juice—are incorporated, alongside the vinegar and a splash of chicken broth or stock for richness. To thicken the sauce, a small amount of cornstarch mixed with water is added carefully, ensuring a velvety texture. The sauce is finished with generous bits of butter, which melt into the mixture, creating a glossy, flavorful coating.