Lemon Garlic Butter Sauce Food

LEMON AND GARLIC BUTTER SAUCE

Steps:

• In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
• Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

GARLIC LEMON BUTTER SAUCE

Steps:

• In a skillet over medium heat, melt butter and add minced garlic.
• Cook garlic down for 2-3 minutes, then squeeze in lemon juice.
• Continue cooking for 2-3 minutes, before adding white wine. Stir.
• Simmer down for 2-3 minutes, then add in remaining butter and season with salt and pepper.
• Slowly stir in the heavy cream, and mix well. Serve, and enjoy!

GARLIC BUTTER SAUCE

Steps:

• In a small saucepan, over medium heat, combine the garlic and broth.
• Bring to a boil and reduce by half.
• Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
• Add the parsley and mix well.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.