Creamy Lemon Butter Sauce for Fish and Seafood
"This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon."
photo by Maria C.
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 1⁄2 cup white wine
- 1 shallot, minced
- 1 cup butter, cut into pieces
- 1⁄2 cup whipping cream
- 1 lemon, juice of
directions
- In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
- Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Questions & Replies
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what is the final yield on finished sauce? -
is a CUP of butter correct? -
What can I use in place of wine? I want to serve this over lobster pasta, Is it thick enough for that? -
one more thing sorry but are shallots the same as green onion?
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can you add cheese like swiss or gryere cheese sorry spelling cheers thanks from Toronto
Reviews
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I am a very very average cook yet this sauce was so perfect. I feel very proud to have made something so delicious and perfect consistency. I poured the sauce over ocean trout with spinach leaves wrapped and baked in FILO pastry. Yummy! Thank you Maria. After two disastrous Buerre Blanc attempts I found your recipe easy! -
Spot on sauce for any type of fish. I also had poor results with simple beurre blanc in the past, but this turns out perfect and silky every time. Just let the liquid reduce a lot before adding the butter bit by bit. I added some fresh dill in the end for the perfect fish sauce finish. Excellent recipe
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Great with shrimp over a bed of rice
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Thanks to this sauce I got rave reviews on my dinner tonight! I actually used this as a sauce to coat my pasta in paired with broiled salmon and it was magnificent. I plated this with both fish and chicken as not everyone in my family likes fish and it was amazing with both! I sauteed garlic, shallots, and mushrooms added them to thin spaghetti. Then poured in the lemon butter sauce added freshly grated parmesan cheese and fresh pepper topped with minced roma tomatoes.
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Absolutely delicious and so easy to do, not long to make either, I had all the ingredients ready to go and then served it immediately. Served it with simple salmon baked in foil with seasoning. As I don't like salmon I had Tuna fishcakes and sauce was yummy with these too.
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Tweaks
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I sauteed garlic, shallots, and mushrooms added them to thin spaghetti. Then poured in the lemon butter sauce added freshly grated parmesan cheese and fresh pepper topped with minced roma tomatoes.
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Only used a little bit of shallot and added a clove of garlic. Used some cider instead of wine and added about 1 1/2 tsp fresh minced thyme. Made me remember a trip to Alaska where I had a similar sauce. Absolutely superb! -
I added a 1/4 tsp of dill to my recipe
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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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I made this for the first time tonight. It was so easy and some of my family members went back for seconds! The perfect accompaniment to fish/seafood.
RECIPE SUBMITTED BY
MARIA MAC
Andover, 61
<p>I am from Andover, Ma. We have a place in Maine where we spend most of the summer. I have a wonderful husband in my life that I thank God for everyday. I love to cook and bake. It relaxes me. And I love it when I see the smiles on peoples faces when they love what I have cooked. Thanks to all of you and your recipes this happens alot!</p>
