2 Tbsp pasture-raised butter or ghee
1 shallot, finely minced
4 Tbsp well-cultured creme fraiche
2 tsp sprouted flour
Traditionally fermented soy sauce, such as Oshawa Shoyu or Tamari
generous squeeze of fresh lemon
Simply melt butter or ghee in a saucepan and saute until golden and fragrant. Add creme fraiche and stir until melted. If necessary, sift in a couple of teaspoons sprouted flour and whisk well to thicken. Season with a few shakes of soy sauce and a generous squeeze of fresh lemon.