Creamy Lemon Butter Sauce
72kcal
Ingredients
- 1 cup dry white wine
- ½ cup lemon juice
- 2 tablespoons minced garlic
- 2 tablespoons diced shallots
- 1 teaspoon kosher salt
- ⅛ teaspoon ground white pepper
- ½ cup heavy cream
- 1 cup unsalted butter (from 2 sticks), sliced and at room temperature
- 1 tablespoon lemon zest
Method
- In a saucepan over high heat, bring white wine, lemon juice, white wine, garlic, and shallots a boil. Let it cook until it reduces in half and thickens.
- Reduce the heat to medium-low. Add the heavy cream, salt, and white pepper. Let it simmer for 1-2 minutes, stirring occasionally.
- Lower the heat and gradually whisk in butter until melted and sauce is smooth. Remove from heat, stir in lemon zest, and serve warm.
Nutrition
Calories72kcalCarbohydrates1gProtein0.2gFat7gSaturated Fat5gPolyunsaturated Fat0.3gMonounsaturated Fat2gTrans Fat0.2gCholesterol19mgSodium75mgPotassium19mgFiber0.1gSugar0.3gVitamin A232IUVitamin C2mgCalcium7mgIron0.05mg
Notes
Seasoning: Season the sauce with salt and pepper to taste. Remember, a little goes a long way, so start with a small amount and adjust as needed.
Shelf Life: Lemon butter sauce can typically be stored in the refrigerator for up to 3-4 days. Beyond that, its quality may start to deteriorate.