This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.

Recipe Summary

prep:
10 mins
cook:
17 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.

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  • Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Nutrition Facts

242 calories; protein 1.5g; carbohydrates 6.8g; fat 25.6g; cholesterol 78.9mg; sodium 54.7mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2017
Really good and simple sauce! I cheated and used concentrated lemon instead of reducing fresh lemon juice.... it turned out wonderful! Will use this again and again! Read More
(7)

Most helpful critical review

Rating: 1 stars
06/02/2020
Wow... It looked sooo good but Man, the lemon was overpowering... I cooked the lemon down to a TBS just as the recipe called for... followed everything exactly … It was a perfect consistency , but when I tasted it I cringed it was so strong... I added more cream and butter to try to save it but to no avail. Waste of Heavy cream and lemons. Just wondering … did everyone's have such a strong taste? Should I have reduced the lemon juice down to almost a paste Read More
25 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/15/2017
I'm so glad I found this recipe! I made it last night and it was amazingly simple. The only thing I did differently was that I used Challenge European unsalted butter which was available at the regular grocery instead of going to the specialty store for Irish or Norwegian butter. I served it with salmon (like Chef John suggested) and sea scallops . I seasoned the food with sea salt and black pepper then cooked it in a skillet with some more butter and a little olive oil. It was delicious and could easily rival a dish from an upscale restaurant. I will absolutely be making this anytime I make seafood or fish. Thanks for sharing. Chef John:) Read More
(7)
Rating: 5 stars
12/20/2017
Really good and simple sauce! I cheated and used concentrated lemon instead of reducing fresh lemon juice.... it turned out wonderful! Will use this again and again! Read More
(7)
Rating: 5 stars
05/25/2017
This was a delicious sauce - before I ruined it. I think I overcooked or cooled it too fast - it separated, my standard MO. It was sooo good before I killed it. Read More
(4)
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Rating: 5 stars
01/20/2018
Good and simple sauce. I added some spices and Dijon mustard to make it more flavorful Read More
(1)
Rating: 5 stars
07/20/2018
Incredible. Read More
(1)
Rating: 5 stars
04/10/2018
This was DELICIOUS! I used skin on salmon and served over rice pilaf and sauted green beans. I may have used a bit too much lemon juice but with this technique the sauce was perfectly velvet smooth. It was so good I served it on the side and dipped my green beans in it too! Amazing thanks for the recipe! Read More
(1)
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Rating: 5 stars
07/14/2018
very nice sauce to use similar to hollandaise. Read More
(1)
Rating: 5 stars
01/26/2020
Loved the final flavor of this! I used it as the sauce for a vegetarian pasta and it tasted great. The flavors melted together wonderfully. I will definitely use this one again. Read More
(1)
Rating: 4 stars
08/31/2019
Basically you made a buerre blanc. I'd use dill. More Norwegian/Scandavian that way. Read More
Rating: 1 stars
06/02/2020
Wow... It looked sooo good but Man, the lemon was overpowering... I cooked the lemon down to a TBS just as the recipe called for... followed everything exactly … It was a perfect consistency , but when I tasted it I cringed it was so strong... I added more cream and butter to try to save it but to no avail. Waste of Heavy cream and lemons. Just wondering … did everyone's have such a strong taste? Should I have reduced the lemon juice down to almost a paste Read More
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