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
LEMON BUTTER SAUCE FOR FISH
Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.
Provided by Nagi
Time 15m
Number Of Ingredients 9
Steps:
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
- Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
- Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
- Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
Nutrition Facts : ServingSize 157 g, Calories 393 kcal
LEMON BUTTER SAUCE
This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
- Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.
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.
LAND O LAKES LEMON VELVET BUTTER SAUCE
Make and share this Land O Lakes Lemon Velvet Butter Sauce recipe from Food.com.
Provided by Mamie37
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- Combine wine, shallots and lemon juice in a 10 inch non reactive skillet.
- Cook over medium high heat until mixture comes to a boil, about 5-7 minutes.
- Continue boiling until liquid almost evaporates about 4-5 minutes.
- Reduce heat to medium low.
- Add flour, mix well.
- Slowly stir in cream with wire whisk until well mixed.
- Cook, stirring constantly, until mixture boils, about 1 to 2 minutes.
- Stir in butter until melted.
- Season with salt and pepper.
- If sauce starts to curdle, decrease heat, whisk until smooth.
LEMON BUTTER SAUCE
Provided by Timothy Egan
Categories easy, condiments
Time 15m
Yield 2 cups, 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of stove.
- In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes.
- Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 77 milligrams, Sugar 1 gram, TransFat 1 gram
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