Brown Butter Sauce With Lemon Beurre Meunière Food

BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE

Brown Butter Sauce with Lemon Beurre Meunière image

Categories Sauce Citrus Dairy Herb Vegetarian Quick & Easy Winter Gourmet

Yield Makes about 5 tablespoons

Number Of Ingredients 4

Ingredients

1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leafed parsley leaves

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.

EASY SOLE MEUNIERE

Easy Sole Meuniere image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Sole Meuniere with Browned Butter Caper Sauce image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (8 ounces) sole fillets
Salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
Lemon slices, for garnish

Steps:

Season fillets with salt and pepper.
Heat 2 tablespoons clarified butter in each of 2 large saute pans.
Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

BROWN BUTTER SAUCE

Brown Butter Sauce image

This recipe for brown butter sauce comes from "Inspired by Ingredients" by Bill Telepan.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes enough for 4 servings

Number Of Ingredients 4

Ingredients

2 tablespoons white-wine vinegar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
Pinch of coarse salt

Steps:

Place vinegar in a large, heatproof bowl.
Place butter and cream in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and whisk constantly until mixture thickens to consistency of mayonnaise and the milk solids separate out and float to the top, about 5 minutes. Transfer mixture to the bowl of a food processor and process for 20 seconds to break up solids. Return mixture to saucepan and cook over medium-low heat, whisking constantly until it becomes a deep brown, about 3 minutes.
Add mixture to vinegar (it will foam up). Add salt and swirl bowl to combine; set aside.

MEUNIERE SAUCE

Meuniere Sauce image

Make and share this Meuniere Sauce recipe from Food.com.

Provided by kimbearly

Categories Very Low Carbs

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup butter or 3/4 cup margarine
parsley, minced
2 tablespoons green onions, chopped
1/4 teaspoon salt
3 tablespoons lemon juice
1/4 teaspoon white pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce

Steps:

Combine all ingredients and simmer 5 minutes.

Nutrition Facts : Calories 206.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 301.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.3

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