Butter Sauce

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.

 

This recipe goes with Grilled Maine Lobsters, Beer-Steamed Soft-Shell Clams

Yield: 8 servings (serving size: about 1 tablespoon)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 8.6g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.1g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 61mg
  • Calcium: 3mg

Ingredients

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

Preparation

  1. 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.
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