Description
This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.
Ingredients
- 2 lemons, juiced
- ½ cup heavy cream
- 5 tablespoons cold, unsalted butter, cut into cubes
- salt to taste
- cayenne pepper, to taste
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears
- 4 or 5 minutes
- being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon
- 5 or 6 minutes. Reduce heat to low.
- Whisk in 2 or 3 pieces of cold butter
- stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly
- the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream
- 8 to 10 minutes. Add salt
- cayenne pepper
- and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
Prep Time: 10 mins
Cook Time: 17 mins
Total Time: 27 mins
Servings: 4