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.

Bill and Cheryl Jamison
Recipe by Cooking Light August 2011

Gallery

Credit: Marcus Nilsson; Styling: Angharad Bailey

Recipe Summary test

hands-on:
5 mins
total:
5 mins
Yield:
8 servings (serving size: about 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

77 calories; fat 8.6g; saturated fat 5.5g; mono fat 2.2g; poly fat 0.3g; protein 0.1g; carbohydrates 0.2g; cholesterol 23mg; sodium 61mg; calcium 3mg.
Advertisement