RECIPE: Lemon Butter Sauce
Note: This recipe can be done essentially two ways, using 5 ingredients or all of the ingredients. When only two of us are eating I usually make a simple recipe. When we have guests for dinner I make the complete recipe. I like this sauce when I grill scallops and swordfish.
2 ozs. dry white wine
1 tsp. Minced garlic
1 tsp. Minced shallots
Few drops of Worcestshire Sauce
Few drops of Tobasco sauce
2 – 3 Tbls. Fresh lemon juice
2 Tbls. Heavy cream
4 Tulsa. Unsalted butter, cut up, at room temperature
1 Tbls. Finely chopped fresh parsley
- Place wine in a small sauce pot. Over a medium heat reduce until 2 teaspoons are left.
- Reduce the heat to low. Using a wire whisk, whip the butter into the wine one piece at a time – be sure the butter remains opaque, you do not want to “melt” the butter. Continue this process until all of the butter is incorporated. If the butter starts to “melt,” briefly remove the pot from the heat and continue whipping. If needed add another piece of butter while off the heat.
- Whip in 1 Tbls. of lemon juice – taste, and add more lemon juice according to your taste.
- Whip in the heavy cream. While whipping, allow the sauce to come to a slow boil. Cook/reduce until the sauce has the consistency of heavy cream. Whip in a few drops of Tobasco sauce.
- Serve immediately, or keep warm at 80 degrees for a short period of time.
- Following the above method, add the garlic and shallots to the wine. Reduce accordingly.
- Follow steps 2, 3, & 4. Add the salt and Worstershire sauce when you add the Tobasco sauce.
- Strain the sauce through a mesh strainer. Whip in the chopped parsley.