Lemon Velvet Butter Sauce Recipes

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Steps:

• Combine wine, shallots and lemon juice in a 10 inch non reactive skillet.
• Cook over medium high heat until mixture comes to a boil, about 5-7 minutes.
• Continue boiling until liquid almost evaporates about 4-5 minutes.
• Reduce heat to medium low.
• Add flour, mix well.
• Slowly stir in cream with wire whisk until well mixed.
• Cook, stirring constantly, until mixture boils, about 1 to 2 minutes.
• Stir in butter until melted.
• Season with salt and pepper.
• If sauce starts to curdle, decrease heat, whisk until smooth.

Steps:

• Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
• Serve sauce immediately.

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.