Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
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.
Looking for Something Else?
Related Pages
- Seared Salmon or Pan-Fried Snapper with Saute...
- Lemon-Butter Sauce with Chiles
- Soy Butter Sauce
- Caper and Tomato Butter Sauce
- Linguini with Clams and Garlic Butter Sauce
- Steamed Broccoli with Brown Butter Sauce
- Taylor's Shrimp with Spaghetti in Garlic-Butter...
- Austrian White Asparagus with Brown Butter Sauce
- Maine Sea Scallops with Braised Endives and a...