This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.
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 MoreWow... 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 MoreReally 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!
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:)
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.
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.
Good and simple sauce. I added some spices and Dijon mustard to make it more flavorful
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!
Incredible.
This is a super simple sauce that is absolutely delicious on spiraled zucchini! I’ve made it three times since I’ve found it. It’ll be a staple in my kitchen from now on.
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
I liked the recipe. Never made a butter sauce before, or ever. The recipe was simple to follow and easy for a first timer like me. The only thing is the lemon was a bit strong for my taste. Next time I will use one lemon instead of two. Thanks for the recipe, it was great!!
I didn’t have to change anything. My family loved it. I made it to put on top of the skillet sautéed pork chops.
We melted the butter first, almost got it to brow, then added garlic to the butter. Added lemon juice. After a minute or two we whisked in the cream. When it thickened, we added black pepper and parsley and served. Was great on our flounder, asparagus and rice. Delish!
ABSOLUTELY HORRIBLE! I only read of one other review same way and it was exactly my experience. I made it to and it came out so tart way overpowering lemon flavor nothing else. It was velvet smooth but flavor was so bad I couldn't do anything to save it. I added seasoning, cream even sugar because was so bad tartness anyway I have no idea how others found this delightful. O would maybe try again with 1 lemon instead of 2. But I don't think so. My lemons were small organic also.. no flavor but just severe tart. I love chef johns many other recipes, but this should get no stars.
This is the second time I have made this incredible sauce. I couldn't find parsley in my grocery so I used chives instead. It was still amazing!!!! Thank you Chef John you have never let me down!!!!!!!
I absolutely loved this sauce. I made it as the recipe directed and used it with large sauteed shrimp. I couldn't stop eating it. Will definitely make again. In fact I may make it tomorrow.
Best thing ever with seafood! It’s great on salmon with a side of linguini with shrimp on top! I will make this many times again!
Basically you made a buerre blanc. I'd use dill. More Norwegian/Scandavian that way.
