LEMON BUTTER SAUCE
Steps:
- Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
- In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful - the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
- Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
- Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
- Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
- To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.
Nutrition Facts : ServingSize 2 tablespoons, Calories 108 calories, Sugar 0.4 g, Sodium 28.1 mg, Fat 11.5 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 30.5 mg
LEMON BUTTER SEASONED VEGETABLES
These are great with any kind of beef. My kids love them too! They always fight over the carrots!
Provided by Mikki
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
- To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 958.9 mg, Sugar 3.7 g
LEMON BUTTER
Provided by Ina Garten Bio & Top Recipes
Categories condiment
Time 5m
Yield 1/4 cup
Number Of Ingredients 3
Steps:
- Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
LEMON BUTTER ROASTED VEGETABLES WITH SAUSAGE (SHEET PAN)
I love the simplicity of sheet pan recipes. They are usually a snap to make, can be easily adjusted as to quantity, and roasting is such a great way to treat vegetables in particular. I found this recipe on the Purewow website, modified it a bit. Clearly, you can use whatever vegetables you have handy or prefer. Longer cooking ones, like root vegetables, go in first, then the softer ones.
Provided by duonyte
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Note: I made this using 6 ounces of sausage, a combination of andouille and chicken with apple and gouda, and roughly half the quantity of vegetables, as I'm cooking just for myself. I had no zucchini or eggplant, but used the others and added a beet. The world of vegetables is available to use in this recipe.
- 1. Preheat the oven to 400°F In a small bowl, stir together the butter, lemon zest, lemon juice and garlic.
- 2. On a large baking sheet, arrange the carrots, radishes, bell pepper, and eggplant in an even layer. Drizzle about half of the lemon garlic butter over the vegetables and toss well to combine. Season with salt and pepper. (I sprayed the pan with a little olive oil).
- 3. Roast until the veggies are just tender, 15 to 17 minutes. Add the tomatoes, asparagus, zucchini and sausage. Drizzle the remaining lemon garlic butter over the mixture, and toss well to combine.
- 4. Roast until all the vegetables are very tender and the sausage has begun to brown, 17 to 20 minutes.
- Note: I got a little distracted and added more veggies to the pan than were called for. Leftovers are delicious, but you may want to gauge your quantities more carefully.
Nutrition Facts : Calories 408.8, Fat 24.9, SaturatedFat 10.5, Cholesterol 156.6, Sodium 1237, Carbohydrate 29.7, Fiber 8.2, Sugar 11.6, Protein 20.7
VEGETABLES WITH LEMON SAUCE
Make and share this Vegetables With Lemon Sauce recipe from Food.com.
Provided by Bev. E.
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine cauliflower and carrot in a steamer basket over boiling water.
- Cover and steam vegetables 5-7 minutes.
- Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
- Drain.
- Meanwhile, heat chicken broth in a small saucepan.
- Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
- Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
- Drizzle lemon sauce over vegetables jut before serving.
Nutrition Facts : Calories 81.9, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.1, Sodium 245, Carbohydrate 9, Fiber 1.8, Sugar 2.5, Protein 2.9
FANTASTIC LEMON BUTTER FILLET
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g
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