Lemon Butter Sauce
Lemon Butter Sauce is based on a classic French culinary technique, mainly used with fish and seafood dishes. The creamy texture of the butter and the vibrant flavor of fresh lemon create a perfect balance, making the sauce an excellent accompaniment to light, delicate dishes. Imagine an elegant dinner party where the soft butter sauce gently coats the tender baked sea fish, creating a true gastronomic experience. For an even richer flavor, try adding a little fresh dill or parsley.
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Ingredients for this recipe
Servings: 4
100
g
Butter
30
ml
Fresh Lemon Juice
1
tsp
Lemon Zest
50
ml
Heavy Cream
50
ml
Dry White Wine
1
Shallot
1
pinch
Salt
1
pinch
Freshly Ground White Pepper
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Preparation Steps
1
Finely mince the shallot. Zest the lemon, then juice it.
2
In a small saucepan, heat the white wine over medium heat and add the minced shallot.
3
Simmer the wine and shallots until the liquid has reduced by half, concentrating the flavor.
4
Reduce the heat to low, stir in the heavy cream, and cook for another 2-3 minutes, until slightly thickened.
5
Remove from the heat and gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth and emulsified.
6
Stir in the lemon juice and lemon zest, then season with salt and freshly ground white pepper to taste.
7
Strain the sauce through a fine-mesh sieve for a smooth, silky texture.
8
Serve warm with fish dishes, steamed vegetables, or seafood.
