Login
Image alt

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

Other Recipes You May Like

Course Title

Matthew's Béarnaise Sauce

Course Title

Mamaw's Chicken and Rice Casserole

Course Title

Cloud Eggs Recipe

Course Title

Sausage Klobasniky

Course Title

Soppressata Pizza with Calabrian Chilies and Hot Honey

Course Title

Barbecue-Spiced Hot-Smoked Salmon

Course Title

The Best Chicken Fried Steak

Course Title

Ginger, sesame and chilli prawn & broccoli stir-fry

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes Form
Inher Chucks for just $5 $2.50/mo for 1 year.

SUBSCRIBE