Lemon Butter Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons minced shallots
- 1½cups good-quality white wine like riesling or chardonnay
- ¼cup fresh lemon juice
- 4tablespoons unsalted butter
- ¼cup all-purpose flour
- 12tablespoons chilled unsalted butter, sliced very thin
- ¼teaspoon salt
- ⅛teaspoon white pepper
- 1clove garlic, minced
- 2teaspoons chopped parsley
Nutritional analysis per serving (8 servings)
259 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of stove.
- Step 2
In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about ¼ cup, about 2 minutes.
- Step 3
Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.
Private Notes
Comments
I totally agree with James, too much flour. The roux is too dense. Next time I'll use half the flour.
This didn't work for me. I admittedly didn't follow the directions because my sauce wasn't reduced to 1/4 cup or anywhere near it after 2 minutes. I would be interested in hearing if others have been successful in getting this to reduce to 1/4 cup in 2 minutes on medium low heat. Given that you start with almost 2 cups of liquid, not including the shallots, I wasn't sure how this was supposed to reduce down to 1/4 cup in 2 minutes on medium low. Any suggestions?
I liked this a lot-- good with fish and rice. It was a bit too thick for me, I think I would cut down on the flour, or maybe just use a corn starch slurry. Nice blend of tart and savory
Too much flour made for a very thick sauce. I thinned it with chicken broth and a squeeze of lemon juice . Came out great!
Good as a base recipe but there is WAY too much flour. I’d start with half next time.
Not sure what I did wrong but no way I can get 1.75 cups of fluid (wine/lemon juice mixture) to reduce to .25 cups in anything like two minutes, try 15.