08 September, 2012

Lemon-Butter Sauce | The Times-Picayune

Use this lemon-butter sauce on broiled or grilled fish and chicken as well as just about any steamed or blanched fresh vegetables.

Lemon Butter Sauce ingredients
Makes qty??
6 Tbsp fresh lemon juice
2 Tbsp white wine
1 Tbsp chopped shallots
1/2 tsp dried thyme
1/2 tsp peppercorns
3 Tbsp heavy cream
1 stick (1/2 cup) unsalted butter, cut into chips
Salt and cayenne to taste


Combine the lemon juice, white wine, shallots, thyme and peppercorns in a nonreactive saucepan over medium heat and reduce by half.

Add the cream and reduce again by half. Whisk in the cold butter, a little at a time, allowing the butter to melt before adding more.

Strain through a fine sieve. Season to taste with salt and cayenne.

View recipe via The Times-Picayune (February 9, 2012).

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