Lemon Butter Sauce
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Lemon Butter Sauce
  Sauces    Lemon    Butter  
Last updated 6/12/2012 12:59:42 AM. Recipe ID 22702. Report a problem with this recipe.
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      Title: Lemon butter sauce
 Categories: E.
      Yield: 4 Servings
 
      1 c  Dry white wine
      3    Lemons, peeled and
           Quartered
      2 tb Minced garlic
      1 tb Minced shallots
      1 ts Salt
      3    Turns freshly ground black
           Pepper
      1 ds Worcestershire sauce
      1 ds Hot pepper sauce
    1/2 c  Heavy cream
    1/2 lb (2 sticks) unsalted butter,
           Cut up, at room temperature
      1 tb Finely chopped fresh
           Parsley
 
  Heat a large nonreactive skillet over high heat. When the skillet is
  hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes,
  breaking up and mashing the lemons with a wire whisk. Stir in the
  salt, pepper, Worcestershire, and hot sauce and cook until the
  mixture is somewhat syrupy, for about 3 minutes. Stir in the cream
  and cook for 1 minute.
  
  Over low heat, whisk in the butter a few pats at a time. When all of
  the butter has been added, remove from the heat, but continue
  whisking until all of the butter is incorporated into the sauce.
  
  Strain the sauce, pressing all of the liquid into a bowl. Stir in the
  parsley. Serve immediately, or keep warm for a few minutes until
  ready to use.
  




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Recipe ID 22702 (Apr 03, 2005)

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