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| EMERIL’S LEMON BUTTER SAUCE |
| 1 1/2 cups |
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| INGREDIENTS |
1 c Dry White Wine
3 Lemons, peeled and quartered
1 T Minced Shallots
1 T Minced Garlic
1/2 c Heavy Cream
1/2 lb (2 sticks) Cold Unsalted Butter, cut into pieces
1 t Salt
1/8 t Freshly Ground Black Pepper
1 T Finely Chopped Fresh Parsley
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| METHOD |
| Combine the wine, lemons, shallots and garlic in a medium
saucepan and bring to a boil.
Reduce the heat to medium-low and simmer until reduced by
half, about 20 minutes, stirring occasionally and mashing the
lemons with the back of a spoon to break them up.
Add the cream and cook until reduced by half, about 3
minutes.
Whisk in the butter 1 tablespoon at a time, adding each piece
before the previous one has been completely incorporated
and removing the pan from the heat periodically to prevent
the sauce from getting too hot and breaking; it should be
thick enough to coat the back of a spoon.
Whisk in the salt and pepper.
Strain the sauce through a fine-mesh strainer into a saucepan
or bowl; pressing against the solids with the back of a spoon.
Fold in the parsley and cover to keep warm until ready to
serve. |
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