Instructions

Heat skillet over medium heat. Pour lemon juice and evaporate it until half volume.
Add heavy cream, let simmer for 10 minutes end reduced by half.
Season well with salt and pepper.
Remove from heat and add softened butter, whisking vigorously until dissolved.
Add finely chopped parsley.
Serve immediately, or store up to a week in a fridge.
Re-heat over water bath before serving.

This is a recipe by

Tatyana Zinchenko