Creamy Lemon Butter Sauce for Fish and Seafood

Recipe by MARIA MAC
READY IN: 20mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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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.
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