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Lemon Butter Sauce

on April 24, 2014

This is a version of the classic French buerre blanc sauce, a very useful sauce to keep on hand as it is good on fish, chicken, meats, vegetables, and to sauce a casserole. You can adapt to your taste by using more or less of lemon juice, and using onion instead of milder flavored  shallots.

Lemon Butter Sauce

1 cup dry white wine

1 lemon, quartered and chopped

1 tablespoon minced shallots/onion

1/2 cup heavy cream

2 sticks plus 1 teaspoon unsalted butter, cut into pieces

1 teaspoon kosher/sea salt

1/8 teaspoon freshly ground white pepper

1 tablespoon finely chopped fresh/dried parsley

Combine the wine, lemons and shallots in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half, about 3 minutes.

Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Add the salt and pepper, and whisk to blend.

Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a small bowl. Fold in the parsley and serve immediately or cover to keep warm.

(adapted from recipe at:  http://www.foodnetwork.com/recipes/emeril-lagasse/fish-en-croute-with-lemon-butter-sauce-recipe.html?oc=linkback)

Nutrition Information: Makes 10 servings


Serving Size: 1 servings
Amount per Serving
Calories 253
Calories from Fat 244.8
Total Fat 27.2g
Saturated Fat 16.8g
Cholesterol 80.96mg
Sodium 141.02mg
Total Carbohydrate 1.59g
Dietary Fiber 0.11g
Sugars 0.28g 
Protein 3.61g


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