Ingredients27 m servings 242 cals
- 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.
- 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.
Per Serving: 242 calories; 25.6 g fat; 6.8 g carbohydrates; 1.5 g protein; 79 mg cholesterol; 55 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
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 th...
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.
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 sm...