This is and extremely easy sauce to put together, and works well with most types of fish and seafood. I would go so far as to say it is a standard in the industry.
So, you ready… Let’s get into the kitchen.
prep time10 Min
cook time30 Min
crisp white wine, (sauvignon blanc, or chardonnay)
shallot, finely diced, about 2 tablespoons
lemon, quartered, and then cut the quarters in half
heavy or whipping cream
sweet butter, unsalted, cut into cubes, and kept cold optional items
white pepper, freshly ground
fresh parsley, finely chopped
How To Make
Gather your ingredients.
Place the wine, shallot, and the lemon into a saucepan over medium heat.
Chefs Note: If you are using the optional garlic, and/or white pepper, add them now.
Allow the mixture to brightly simmer, until the liquid is reduced by three quarters, about 8 to 10 minutes.
Chef's Note: Concerning lemon pith. The pith is the inner layer of a lemon, under the yellow surface. Some lemons have a lot more pith than others. You should select a lemon with the least amount of pith.
Chef’s Note: While the sauce is simmering, do not press against the lemons; let them release their juice naturally. If you press against the lemons it will make the sauce bitter.
Remove from the heat, and strain out the solids.
Return the liquid to the saucepan, and reduce the heat to low.
Add the butter, two cubes at a time, until the sauce begins to thicken, and the butter is incorporated into the liquid.
Whisk in the cream, and then season to taste, if necessary.
Chef’s Note: If you are using the parsley, whisk it in with the cream.
Keep warm, until ready to serve.
Chef’s Tip: I find, depending on the lemon I use, that it sometimes need a bit more lemon flavor, so I might add some additional lemon juice.
Serve with just about any type of fish or seafood, drizzle on top, or place some on a plate, and place the seafood on top. Enjoy.
Keep the faith, and keep cooking
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Categories & Tags for Sauce Essentials: Lemon/Butter Sauce: