Butter Sauce

Butter Sauce Recipe
Photo: Marcus Nilsson; Styling: Angharad Bailey
This simple sauce is an emulsion--the end product should have a thick, creamy consistency and the light color of cold butter. It's an indulgent sauce but perfect for pairing with low-fat lobsters and steamed clams.

 

Yield:

8 servings (serving size: about 1 tablespoon)

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 5 Minutes

Nutritional Information

Calories 77
Fat 8.6 g
Satfat 5.5 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 0.1 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 61 mg
Calcium 3 mg

Ingredients

1 tablespoon fresh lemon juice
6 tablespoons chilled butter, cut into small pieces
Dash of ground red pepper

Preparation

1. Heat lemon juice in a small saucepan over low heat. Gradually add pieces of butter, stirring constantly with a whisk until butter is melted and well blended. Stir in red pepper.

Note:

Bill and Cheryl Jamison,

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note