Do you have a recipe for smooth cream-free lemon butter sauce that goes with fish/oysters/most seafood?!
I want to make a light one without cream, but a smooth delicious one!. Anyone!?Www@FoodAQ@Com
Answers:
100g/3?oz butter
drizzle light olive oil
2 lemons, juice only
125ml/4?fl oz white wine
To make the sauce, add the butter to the pan with the juice of the lemons and the wine!. Turn up the heat to reduce the sauce by half!.Www@FoodAQ@Com
drizzle light olive oil
2 lemons, juice only
125ml/4?fl oz white wine
To make the sauce, add the butter to the pan with the juice of the lemons and the wine!. Turn up the heat to reduce the sauce by half!.Www@FoodAQ@Com
I suppose you can substitute half and half or milk for heavy cream - but won't be as creamy
3 tbsp Virgin olive oil
1 ts Lemon rind, minced grated
1 ts Garlic, peeled and minced
1 tbsp Lemon juice
1 ts Shallots, peeled and minced
1/4 c Heavy cream
1/4 c White wine
12 tbsp Cold unsalted butter, cubed
Directions
In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind ane lemon juice!.
Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup!. (This happens very quickly, so do not leave the pan!.)
Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick!. This will take no longer than 1 minute!.
Strain sauce; this sauce must be kept warm until serving time or it will separate!. Do so in a thermos or over a pan of hot water for up to 2 hours before servingWww@FoodAQ@Com
3 tbsp Virgin olive oil
1 ts Lemon rind, minced grated
1 ts Garlic, peeled and minced
1 tbsp Lemon juice
1 ts Shallots, peeled and minced
1/4 c Heavy cream
1/4 c White wine
12 tbsp Cold unsalted butter, cubed
Directions
In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind ane lemon juice!.
Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup!. (This happens very quickly, so do not leave the pan!.)
Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick!. This will take no longer than 1 minute!.
Strain sauce; this sauce must be kept warm until serving time or it will separate!. Do so in a thermos or over a pan of hot water for up to 2 hours before servingWww@FoodAQ@Com
~*~Lemon Butter Sauce
3 tablespoons butter
2 teaspoons flour
juice of 2 lemon
1/2 cup white wine
5–6 sprigs fresh Italian parsley
Place tablespoon butter and flour into a sauté pan over medium heat until bubbly!.
Add wine and juice from lemons into pan!. Heat 1–2 minutes until thickened, stirring occasionally!. Stir parsley into butter sauce and serve over fish!.Www@FoodAQ@Com
3 tablespoons butter
2 teaspoons flour
juice of 2 lemon
1/2 cup white wine
5–6 sprigs fresh Italian parsley
Place tablespoon butter and flour into a sauté pan over medium heat until bubbly!.
Add wine and juice from lemons into pan!. Heat 1–2 minutes until thickened, stirring occasionally!. Stir parsley into butter sauce and serve over fish!.Www@FoodAQ@Com
Beurre Blanc is what you're after!. Replace the vinegar with lemon juice!. Saffron optional, but it gives it a gorgeous yellow colour!.
Saffron beurre blanc
Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 15 minutes
Course: Condiment
INGREDIENTS
150 ml white wine
30 ml lemon juice!.
80-100 ml cider vinegar
50 g eschallots-finely sliced
15 Black peppercorns
1 Bay leaf
6 sprigs of thyme
METHOD
Reduce the above ingredients in a pan until you are left with approximately 100mls after straining!.
To this reduction add 30mls of cream and bring to the boil!. Lower the flame to almost "going out" and start to work in 270gms of cold diced butter!.
A small whisk is fine to use but try not to incorporate too much air!.
Once butter is emulsified, taste test!. If too acidic, add more butter!. If too fatty, adjust with a small squeeze of lemon juice!.
Add a pinch of saffron which has been re-hydrated with 1 tablespoon of water and allow to sit for a few minutes before serving!.Www@FoodAQ@Com
Saffron beurre blanc
Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 15 minutes
Course: Condiment
INGREDIENTS
150 ml white wine
30 ml lemon juice!.
80-100 ml cider vinegar
50 g eschallots-finely sliced
15 Black peppercorns
1 Bay leaf
6 sprigs of thyme
METHOD
Reduce the above ingredients in a pan until you are left with approximately 100mls after straining!.
To this reduction add 30mls of cream and bring to the boil!. Lower the flame to almost "going out" and start to work in 270gms of cold diced butter!.
A small whisk is fine to use but try not to incorporate too much air!.
Once butter is emulsified, taste test!. If too acidic, add more butter!. If too fatty, adjust with a small squeeze of lemon juice!.
Add a pinch of saffron which has been re-hydrated with 1 tablespoon of water and allow to sit for a few minutes before serving!.Www@FoodAQ@Com