Ingredients
- 1 cup dry white wine
- 3 lemons, peeled and quartered
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
- 1 tablespoon finely chopped fresh parsley
Directions
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
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By FoodAmberMC
on February 07, 2013
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This sauce turned out great! I did a few things different though. First, I sauteed mushrooms in olive oil with some salt and pepper. Then I added the minced shallots, wine, garlic, and the juice from 3 lemons instead of putting the lemons in whole. I let that cook for about 3 minutes, then added the hot sauce(siracha, worcestershire, and salt and pepper. I let that cook for 3 minutes then added a tablespoon of flour to thicken it up some. Then added the cream, and then the butter. It was very lemony, but after all it is called "Lemon Butter Sauce"!
By Christy the kit...
New York NY
on December 11, 2012
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Yummy. Great on fish and veggies. Next time I will just try two lemons. But overall a hit with my family!!!
By folksyj
on November 25, 2012
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I followed this recipe to the T and it was way too acidic. I had to throw out dinner. I tried to improvise but 3 lemons was way too overpowering. I'm not sure if it was because I cooked the lemon like the recipe calls for instead of squeezing the fresh lemon. I was very disappointed.
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