Beurre Noisette Lemon Butter Sauce Recipes
BEURRE NOISETTE-LEMON BUTTER SAUCE
Steps:
- First, find a small saucepan with a sturdy bottom and melt the butter over medium to low heat.
- As the butter cooks, gently swirl the pan to keep it moving without scorching. Keep your eye on the heat-beurre noisette can burn in seconds, if you're not careful.
- Over the next 4 to 5 minutes, (keep swirling!) the butter should turn a deep, golden brown and take on a nutty aroma.
- As soon as that happens, stir in the minced shallots and let them cook in the butter for 30 seconds or so.
- Next, remove from the heat and immediately stir in the thyme, parsley, lemon juice, and salt and pepper.
- Give the butter sauce a final stir, and it's ready to go.
LEMONGRASS BUTTER SAUCE (BEURRE BLANC)
Steps:
- Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
- Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 25 grams, Sodium 39 milligrams, Sugar 4 grams, TransFat 1 gram
BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE
Categories Sauce Citrus Dairy Herb Vegetarian Quick & Easy Winter Gourmet
Yield Makes about 5 tablespoons
Number Of Ingredients 4
Steps:
- Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
- Serve sauce immediately.
SALMON WITH BEURRE NOISETTE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare a gas or charcoal grill or preheat the broiler; adjust the rack so that it is 4 to 6 inches from the heat source. Sprinkle the salmon with salt and pepper. Grill or broil until the first side is browned, about 5 minutes; turn and cook the other side for 2 or 3 minutes, until the fish is done to your liking.
- While the fish is cooking, put the butter in a small saucepan and turn the heat to medium. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper; keep warm if necessary.
- To serve, stir the lemon juice into the butter and drizzle a little of it over each piece of fish. Garnish if you like.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 34 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
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