RECIPE FOR LEMON BUTTER SAUCE RECIPES

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LEMON BUTTER SAUCE RECIPE | FOOD NETWORK



Lemon Butter Sauce Recipe | Food Network image

Provided by Food Network

Number Of Ingredients 11

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

Steps:

  • 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.

FISH WITH LEMON, BUTTER, CAPER SAUCE RECIPE - FOOD.COM



Fish With Lemon, Butter, Caper Sauce Recipe - Food.com image

I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 8

4 fish fillets, your choice (tonight I have shark)
1/4 cup all-purpose flour
salt and pepper
1/4 cup butter
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons capers
2 tablespoons chopped fresh parsley

Steps:

  • Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
  • Cook the fish to your liking and remove to serving plates.
  • Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

Nutrition Facts : Calories 323, FatContent 13.2, SaturatedFatContent 7.6, CholesterolContent 129.5, SodiumContent 350.9, CarbohydrateContent 7, FiberContent 0.5, SugarContent 0.3, ProteinContent 42.2

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