This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.
Ingredients
- 2 lemons, juiced
- ½ cup heavy cream
- 5 tablespoons cold, unsalted butter, cut into cubes
- salt to taste
- cayenne pepper, to taste
- 2 tablespoons chopped fresh Italian parsley
Directions
Step 1
Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
Step 2
Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 242 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat16g | 80% |
Cholesterol79mg | 26% |
Sodium55mg | 2% |
Total Carbohydrate7g | 2% |
Dietary Fiber3g | 9% |
Total Sugars0g | |
Protein2g | |
Vitamin C44mg | 222% |
Calcium59mg | 5% |
Iron1mg | 3% |
Potassium116mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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