Creamy Lemon Butter Sauce for Fish and Seafood

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READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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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