Lemon Butter Sauce

Serves 1
facebook.com

Directions

  1. 1Pour wine into a pot and reduce by half, simmering away.
  2. 2Pour wine into a pot and reduce by half, simmering away.
  3. 3Pour wine into a pot and reduce by half, simmering away.
  4. 4Add heavy whipping cream to the reduced wine and bring to a boil, reducing by half.
  5. 5Add heavy whipping cream to the reduced wine and bring to a boil, reducing by half.
  6. 6Add heavy whipping cream to the reduced wine and bring to a boil, reducing by half.
  7. 7Squeeze quartered lemons into the boiling cream and wine mixture and let it come back to a boil.
  8. 8Squeeze quartered lemons into the boiling cream and wine mixture and let it come back to a boil.
  9. 9Squeeze quartered lemons into the boiling cream and wine mixture and let it come back to a boil.
  10. 10Add salt and pepper to taste.
  11. 11Add salt and pepper to taste.
  12. 12Add salt and pepper to taste.
  13. 13Whisk in cold butter a little bit at a time to emulsify with the cream and wine.
  14. 14Whisk in cold butter a little bit at a time to emulsify with the cream and wine.
  15. 15Whisk in cold butter a little bit at a time to emulsify with the cream and wine.
  16. 16Strain the sauce to remove lemon pieces and any seeds.
  17. 17Strain the sauce to remove lemon pieces and any seeds.
  18. 18Strain the sauce to remove lemon pieces and any seeds.

Ingredients

  • 1 cup wine
  • 1 cup wine
  • 1 cup wine
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • cold butter
  • cold butter
  • cold butter

Equipment

potwhiskstrainer

Tips

  • If you walk away from the sauce, you're gonna burn it.
  • The alcohol will burn off the wine during reduction.