1 t fresh dill - if you don't like dill use parsley - dried is ok also
1 or 2 T heavy cream (optional)
pinch salt to taste
Instructions
Place lemon juice, lemon zest, white wine, shallot and garlic in small sauce pan. Boil on medium heat until reduced to half. Cool enough so it does not melt the butter.
Wisk in butter until smooth. Stir in cream and dill or parsley.
For smooth sauce a couple of turns in the blender will do.. if you like the lumps of garlic and shallots then don't blend. I like to blend. Makes flavors meld together better to me.
Place in fridge. Sauce will harden. Zap in micro for less than 30 seconds to soften. Do Not over zap as the butter will seperate.. It should be good in fridge for two or three weeks.. never lasts that long here..
Originally Submitted
3/5/2011
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