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I don't think I let the wine reduce enough because the sauce was very thin. I would have preferred it to be a little thicker. Also, I added tarragon. I served this sauce with Salmon, fresh spinach & potatoes. YUMMY!!

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CherieMichelle April 09, 2013

Great sauce, just what I had hoped for. Previously I have just melted butter and added lemon juice and pepper. I was never very happy with this solution but shied away from the very complicated lemon butter sauces which I find I don't have time for just before serving fish, as I am busy frying the fish... This can be made before the fish goes into the pan and keeps well on the turned off hotplate, to be heated just before serving. My guests were spooning it and pouring more and more. It really is delicious.

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EvenleyChef January 01, 2012

This sauce is delicious. It was exactly what I was looking for. I made a few small changes: I used chicken broth instead of white wine, added parmesan cheese and garlic powder. I poured this over crabmeat stuffed tilapia and baked it for about 25 minutes. It was amazing. Thank you MARIA MAC!!

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Sugar Fairy May 01, 2011
Creamy Lemon Butter Sauce for Fish and Seafood