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White Butter and Lemon Sauce for Fish Recipe
|Lemon juice/White wine vinegar||2⁄3 Cup (10.67 tbs)|
|Shallots||2 , chopped|
|Butter||3⁄4 Pound, cut into 1 to 2-inch pieces|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 2518 Calories from Fat 2426
% Daily Value*
Total Fat 276 g424.6%
Saturated Fat 174.8 g873.8%
Trans Fat 0 g
Cholesterol 731.5 mg
Sodium 433.1 mg18%
Total Carbohydrates 23 g7.8%
Dietary Fiber 0.92 g3.7%
Sugars 4.1 g
Protein 5 g9.7%
Vitamin A 182.6% Vitamin C 131.7%
Calcium 11.6% Iron 5.6%
*Based on a 2000 Calorie diet
1 In a saucepan, add the lemon juice or vinegar along with shallots.
2 Bring to a boil.
3 Let boil until reduced to just 2 tablespoons.
4 Gradually whisk the butter into the sauce, over low heat adding piece by piece.
5 If the butter separates, immediately remove the pan from the heat and place in the refrigerator for a short while.
6 Return to the heat, whisking the sauce until it is milky-white and creamy.
7 Correct the seasoning.
8 Serve as desired.
9 Whisk over low heat, if it needs reheating.