LEMON AND GARLIC BUTTER SAUCE
Lemon and Garlic Butter Sauce. This is delicious served with seafood, fish, chicken or pork. Very easy and quick to make too!
Provided by Lovefoodies
Categories International Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
- Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.
Nutrition Facts : Calories 87 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 132 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
GARLIC LEMON BUTTER SAUCE
My Garlic Lemon Butter Sauce recipe is an easy way to make any meal gourmet. It's ready in just 10 minutes using 5 simple ingredients plus salt and pepper.
Provided by Isabel Laessig
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- In a skillet over medium heat, melt butter and add minced garlic.
- Cook garlic down for 2-3 minutes, then squeeze in lemon juice.
- Continue cooking for 2-3 minutes, before adding white wine. Stir.
- Simmer down for 2-3 minutes, then add in remaining butter and season with salt and pepper.
- Slowly stir in the heavy cream, and mix well. Serve, and enjoy!
Nutrition Facts : Calories 546 kcal, Carbohydrate 11 g, Protein 2 g, Fat 47 g, SaturatedFat 30 g, Cholesterol 136 mg, Sodium 336 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PAPPADEAUX SNAPPER PONCHARTRAIN
Make and share this Pappadeaux Snapper Ponchartrain recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
- Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
- Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
- Remove from heat and set aside.
- Melt 1 tablespoon butter in another saucepan.
- Add garlic and onion and saute over medium heat 2 minutes.
- Add crushed bouillon cube, pepper sauce and shrimp stock.
- Stir and let simmer.
- While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
- Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
- Add brown butter to stock and whisk until incorporated and emulsified.
- Whisk in Madeira until incorporated.
- Set sauce aside and keep warm while the fish fillets are cooking.
- Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
- Dip fish fillets in lemon juice, then into seasoned flour to coat.
- Melt 1 tablespoon butter in large heated skillet over medium heat.
- Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
- While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
- Add shrimp and crab to Madeira sauce.
- Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Nutrition Facts : Calories 816.7, Fat 39.4, SaturatedFat 22.9, Cholesterol 228.3, Sodium 1620.4, Carbohydrate 41.2, Fiber 2.4, Sugar 2, Protein 68.9
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