Lemon Butter Sauce

This is a nice creamy sauce that goes well with fish, I served it with a white fish. It is basically a beurre blanc with a little twist. Here are the ingredients:

1 cup white wine
1/2 cup lemon juice
2 tsp lemon zest
1 tsp minced rosemary
1 tsp minced thyme
1 lb butter
1 /2 cup heavy cream
Salt and Pepper to taste

On medium heat, add wine, lemon juice, zest, rosemary and thyme. Simmer until it has been almost completely reduced.

Off the heat, start adding the butter, small pieces at a time. If the pot does not stay warm enough for the butter to melt, place it back onto the burner (which should still be warm) or turn on very low heat. When all the butter has melted, add the cream and balance with salt and pepper.

It’s that easy, and tastes so good!

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