Creamy Lemon Butter Sauce For Fish And Seafood

1. 1

   In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.

2. 2

   Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.

3. 3

   Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.