Thursday, February 21, 2013

Lemon Butter Cream Sauce....

I'm sure you all know by now, that I love sauces. I will sauce most anything I cook, within reason of course. There is just something about a nice rich sauce poured over veggies, meat, fish or poultry, that cannot be denied. It's just special. Now that Lent is here and we are probably eating more fish than usual, here is a Lemon  Butter Cream Sauce to really jazz up that fish fillet. Give it a try, I don't think you will be disappointed. Doesn't this grilled shrimp look yummy with the Lemon Butter Cream Sauce!

Lemon Butter Cream Sauce
1/4 lb butter
1/2 tsp salt
Pinch, white pepper
1 tsp dry mustard
1 1/4 tbsp lemon juice
Pinch, lemon zest
1/2 pt. heavy cream
1/4 cup milk (to dissolve corn starch in)
1 tsp corn starch
To a sauce pan, add butter, salt, pepper, mustard, heat to light bubble.
Add lemon juice and simmer 3 minutes, whisk to blend. Add Cream and cook gently for 3 minutes. Add corn starch dissolved in milk, whisk and cook 5 minutes. Pour under and over cooked fish, sprinkle on some fresh chives.
Till next time.....


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