Lemon Butter Sauce Recipe
This rich, creamy lemon sauce is delicious served with fish.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
84ml (1/3 cup) white wine
125ml (1/2 cup) thickened cream (35 percent fat)
20g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley
Place wine in a small saucepan; simmer over low to medium heat until reduced by half.
Add cream and simmer gently until mixture reaches a sauce-like consistency. © exclusivelyfood.com.au
Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth. If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency. If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately.
A shorter simmering time produces a sauce with a thinner consistency and lighter colour. © www.exclusivelyfood.com.au