Prep 10 mins
Cook 15 mins
A rich, classic sauce for fish and poultry. I found this recipe at their online site. I love their lemon butter sauce.
- 14.79 ml fresh garlic, chopped
- 14.79 ml fresh shallot, chopped
- 29.58 ml white wine (preferably Chablis)
- 44.37 ml fresh lemon juice
- 226.79 g unsalted butter, cold
- 0.25 ml salt
- Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
- Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
- Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
Made rainbow trout for hubby and scallops for me and topped both of them with this wonderful smooth sauce. I too used just 1/4 cup of butter and because of that it was a little too lemony for my taste, so next time I will decrease the lemon juice to 2 tablespoons. I used 2 large cloves of garlic which I will increase to 3 as I thought the shallot overpowered the sauce a little. I did strain it and wow, it is so good! Thank you ever so much for posting this gem! Going right into my "WOW" cookbook.
Oh - my - goodness! This is incredible. I wanted to lick my plate clean.
I thought, ok, butter with garlic, big deal. Boy was I wrong. This sauce is velvety and delicious. I didn't strain either. I had 10 small tilapia fillets and this would be just the right amount of sauce for any normal person - if they didn't want to drink it:)
Oui, oui, c'est bon! I took another reviewer's advice and cooked the fish right in the sauce without straining. Delicious! Served with broccoli which really was wonderful with the sauce as well. Salmon was my fish of choice.