LEMON BUTTER SAUCE
Lemon Butter Sauce has two key ingredients lemon and butter; need I say more? A creamy, buttery sauce with a mild tang from the fresh lemon juice.
Provided by Sandra
Categories Sauce
Time 15m
Number Of Ingredients 6
Steps:
- Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.
- Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting; it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. The last addition will be just 2 tbsp. Season the sauce with salt and pepper, then remove from heat.
- Serve immediately or store sauce up to 2 hours at room temperature. If you are to reheat the sauce, do it over a low setting otherwise the sauce will separate.
- If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. After a few times of making the sauce, you will get the hang of it.
- Cooking this sauce on low heat is key.
BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE
This delicious recipe features all the classic ingredients that you would expect in a Basil Pasta - lots of fresh basil leaves, Parmesan cheese, pine nuts, butter, garlic, and fresh lemon. It's an easy and quick recipe that requires only 7 ingredients and 30 minutes of your time!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
- Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
- Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
- Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
- Add half of the fresh chopped basil to hot pasta and mix everything well.
- When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.
Nutrition Facts : Calories 589 kcal, Carbohydrate 49 g, Protein 20 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 62 mg, Sodium 556 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
GROUPER WITH LEMON-BASIL CREAM SAUCE
Broiled grouper fillets are livened up with creamy lemon-basil sauce. It will have your family asking for seconds.
Provided by By Angie McGowan
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on cookie sheet. Sprinkle both sides of fillets evenly with salt and 1 teaspoon of the pepper.
- Broil about 10 to 15 minutes until fish flakes easily with fork.
- Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to boiling over medium-low heat. Boil until sauce is reduced by half. Stir in whipping cream and basil. Simmer until thickened.
- To serve, place broiled grouper on individual plates. Top with cream sauce.
Nutrition Facts : ServingSize 1 Serving
BASIL-BUTTER SAUCE
Provided by Pierre Franey
Categories easy, condiments
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon butter in a small saucepan, and add shallots. Cook briefly, and add basil and vinegar. Bring to a boil, and cook until reduced to 2 tablespoons.
- Add cream, and bring to a rapid boil. Cook this until reduced to 1/3 cup. Remove the sauce from the heat, and immediately add the remaining 4 tablepoons of butter, salt and pepper, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 1 gram
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