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Creamy Lemon Butter Sauce for Fish and Seafood

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“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.”
READY IN:
20mins
YIELD:
1 cup
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml white wine
  • 1 shallot, minced
  • 236.59 ml butter, cut into pieces
  • 59.14 ml whipping cream
  • 1 lemon, juice of

Directions

  1. In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
  2. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
  3. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

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