Lemon Butter Sauce
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INGREDIENTS
INSTRUCTIONS
In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind and 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 serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (612g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 3917 | ||
| Calories from Fat: 3917 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 439.2g | 586 % | |
| Saturated Fat 271.3g | 1357 % | |
| Monounsaturated Fat 120.5g | ||
| Polyunsanturated Fat 17.4g | ||
| Cholesterol 1139.8mg | 351 % | |
| Sodium 70.2mg | 2 % | |
| Potassium 230.5mg | 6 % | |
| Total Carbohydrate 6.6g | 2 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 6g | ||
| Protein 5.4g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3917
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stevemur
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