Lemon Parsley Butter Sauce Recipes

EASY LEMON AND PARSLEY SAUCE

Easy Lemon and Parsley Sauce image

This is a really quick and easy sauce to add to fish and gives it the finishing touch with the lemon giving a bit of a zing. There is enough sauce in this recipe to be able to also use it over hot vegetables if you like.

Provided by JoyfulCook

Categories Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon flour, plain
3/4 cup milk, Low fat
1/4 cup parsley, flat Italian
1 tablespoon lemon juice
salt
1/4 teaspoon black pepper, course

Steps:

Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
Remove from heat then add the lemon juice, parsley and seasoning and serve.

Nutrition Facts : Calories 128.8, Fat 9.2, SaturatedFat 5.8, Cholesterol 28.1, Sodium 99.9, Carbohydrate 8.4, Fiber 0.5, Sugar 0.3, Protein 3.7

LEMON PARSLEY BUTTER SAUCE RECIPE

Lemon Parsley Butter Sauce Recipe image

Provided by beach cook

Number Of Ingredients 8

Ingredients

1 C Dry White Wine
1 T Lemon Juice
1 Shallot Minced
1/2 C Heavy Cream
2 Sticks Butter
1 t Sea Salt
Pinch White Pepper
1 T Fresh Parsley Chop

Steps:

Medium Sauce Pan, Medium Heat. Add Wine, Lemon & Shallot Low Boil. Lower Heat To Simmer & Reduce One Half. 20 Minutes. Add Cream, Reduce To One Half. 3-5 Minutes. Whisk In Butter, One Slice At A Time & Continuously Whisk. Add Salt & Pepper. Remove From Heat When Thickened, Pour Over Cooked Chicken or Fish. Garnish With Parsley. BMB

LEMON PARSLEY BUTTER

Lemon Parsley Butter image

A French tradition, compound butters are made with butter combined with other ingredients. Their buttery flavor pop can take something great to something REALLY great in a flash! Tightly wrapped in plastic wrap, they freeze for up to six months and thaw quickly. Use them just as you would butter. I love this one with fish, chicken, on crusty French bread and slathered on corn on the cob.

Provided by Tess Geer @dmsgrl

Categories Spreads

Number Of Ingredients 5

Ingredients

4 tablespoon(s) butter, unsalted (1/2 stick), room temperature
1 tablespoon(s) fresh parsley, finely chopped
1/2 teaspoon(s) gourmet salt blends rosemary, lemon & garlic salt
- zest of one lemon
- juice from 1/2 lemon

Steps:

Combine all ingredients in a small bowl.
Pack into a small dish, cover and refrigerate until firm. Will keep three days in the fridge and up to six months in the fridge.

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