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Sandefjordsmor

This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.

How to Make It

 

  1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.

  2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Ingredients

  • 2 lemons, juiced

  • ½ cup heavy cream

  • 5 tablespoons cold, unsalted butter, cut into cubes

  • salt to taste

  • cayenne pepper, to taste

  • 2 tablespoons chopped fresh Italian parsley

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