Creamy Lemon Butter Sauce Recipes

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CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD



Creamy Lemon Butter Sauce for Fish and Seafood image

This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.

Provided by MARIA MAC

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 5

1/2 cup white wine
1 shallot, minced
1 cup butter, cut into pieces
1/2 cup whipping cream
1 lemon, juice of

Steps:

  • In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
  • Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
  • Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

Nutrition Facts : Calories 2159.5, Fat 228.3, SaturatedFat 144, Cholesterol 651.1, Sodium 1674.8, Carbohydrate 13.2, Fiber 0.1, Sugar 2.6, Protein 5.1

LEMON BUTTER SAUCE



Lemon Butter Sauce image

Provided by Food Network

Number Of Ingredients 11

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Steps:

  • Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

BASIL LEMON BUTTER CREAM SAUCE



Basil Lemon Butter Cream Sauce image

This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!

Provided by jpknight22

Categories     Sauces

Time 10m

Yield 2-3 cups, 8-10 serving(s)

Number Of Ingredients 6

2 tablespoons salted butter
8 fluid ounces heavy whipping cream
1 lemon, juice of
1 chicken bouillon cube
4 -6 fresh basil leaves, finely chopped
1 garlic clove, pressed

Steps:

  • For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
  • In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.

Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8

LEMON CAPER BUTTER SAUCE



Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

  • Crush capers in a small bowl with the back of a spoon.
  • Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  • Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

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