LEMON BUTTER SAUCE
When dinner needs a little something extra (but you don't know what), try Lemon Butter Sauce. A professional chef's secret weapon, this nutty brown butter sauce is ready in mere minutes and works citrusy magic on fish, chicken, or vegetables.
Provided by Meggan Hill
Categories Pantry
Time 10m
Number Of Ingredients 6
Steps:
- In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
- Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
- Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICE CAKE WITH LEMON SAUCE
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
- Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
- Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
- Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
- Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
- For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
- Serve the cake warm or room temperature with the lemon sauce.
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- 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.
EASY FRESH LEMON DESSERT SAUCE
Steps:
- Gather the ingredients.
- In a saucepan, combine sugar, cornstarch, and kosher salt. Add boiling water and whisk to blend.
- Place pan over medium heat and cook, stirring constantly until mixture is thick and clear.
- Stir lemon zest and lemon juice into sauce.
- Whisk butter into sauce, a little at a time.
- Serve sauce warm over dessert, pound cake, pancakes , or bread pudding . Enjoy.
Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 3 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 35 mg, Sugar 8 g, Fat 1 g, ServingSize About 1 1/2 Cups (3-6 servings), UnsaturatedFat 0 g
LEMON BUTTER
Steps:
- Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
RHUBARB SPICE CAKE WITH LEMON SAUCE
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Provided by PRICKLY PEAR
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
- To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
- Serve slices of cake with the warm lemon sauce.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g
LEMON BUTTER
Serve this thick and creamy, lemon-flavored butter warm over gingerbread or blueberry muffins. You can also top ice cream with it! This recipe will also work with margarine instead of butter.
Provided by dramstad
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
- Remove the sauce from the heat and stir in the butter. Serve warm.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 14.7 g, Cholesterol 5.4 mg, Fat 2 g, SaturatedFat 1.3 g, Sodium 14.6 mg, Sugar 12.6 g
ELLIE'S CRANBERRY CAKE WITH LEMON BUTTER SAUCE
This is a fluffy, tender cake that has cranberries in every bite. The cake is not overly sweet. Where this cake becomes amazing is the lemon butter sauce. It's buttery and rich with just the right amount of citrus flavor. There's something about lemon and cranberry flavors mixed that is just divine. Perfect with an afternoon...
Provided by Mary Louise
Categories Other Sauces
Time 1h
Number Of Ingredients 15
Steps:
- 1. Beat sugar and butter. Add vanilla.
- 2. In a separate bowl, sift flour, baking powder, and salt together.
- 3. Alternate adding flour and milk to sugar/butter mixture.
- 4. Mix until combined.
- 5. Fold in cranberries.
- 6. Pour into a greased and floured square 8 or 9 inch pan.
- 7. Bake in a 375 degree oven for 30 minutes.
- 8. While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
- 9. Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.
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