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LEMON BUTTER SAUCE




Source of Recipe


COUSIN IN NEW ORLEANS, LA.


Recipe Introduction


for the fish recipe.......


List of Ingredients




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



Recipe



Get a large nonreactive skillet over high heat.
When the skillet is hot, add the wine, lemons, garlic,
and mashing the lemons with a wire whisk. Stir in
the salt, pepper, Worchestershire, 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.
Yield: 4 servings...