| 402 | 403 | 404 | 405 | 406 |
| 1 | 176 | 352 | 527 | 703 |
|
Lemon Butter Sauce
1
3
2
1
1
Cup Dry white wine
Lemons; peeled, quartered
Tablespoon Minced garlic
Tablespoon Minced shallots
Teaspoon Salt
Freshly−ground black pepper; 3 peppermill turns
1
1
1
1
Dash Worcestershire sauce
Dash Hot pepper sauce
/2 Cup Heavy cream
/2 Pound Unsalted butter − (2 sticks); cut up,
At room temperature
1
Tablespoon Finely−chopped fresh parsley
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.
Lemon Butter Sauce
376
Page
Quick Jump
|