LEMON BUTTER SAUCE
This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
- Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.
LAND O LAKES LEMON VELVET BUTTER SAUCE
Make and share this Land O Lakes Lemon Velvet Butter Sauce recipe from Food.com.
Provided by Mamie37
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- Combine wine, shallots and lemon juice in a 10 inch non reactive skillet.
- Cook over medium high heat until mixture comes to a boil, about 5-7 minutes.
- Continue boiling until liquid almost evaporates about 4-5 minutes.
- Reduce heat to medium low.
- Add flour, mix well.
- Slowly stir in cream with wire whisk until well mixed.
- Cook, stirring constantly, until mixture boils, about 1 to 2 minutes.
- Stir in butter until melted.
- Season with salt and pepper.
- If sauce starts to curdle, decrease heat, whisk until smooth.
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 SAUCE
Provided by Food Network
Number Of Ingredients 11
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.
LEMON VELVET BUTTER SAUCE
This buttery sauce can accent your favorite cooked vegetables or grilled fish fillets.
Provided by Allrecipes Member
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes).n
- Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.n
Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 68.6 mg, Fat 22.7 g, Protein 0.7 g, SaturatedFat 14.1 g, Sodium 164.4 mg, Sugar 0.2 g
LEMON VELVET CAKE
I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)
Provided by riffraff
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 9 x 13 cake pan.
- Mix together flour, baking powder and salt.
- Cream butter in large bowl with mixer.
- Add lemon and orange zest.
- Cream until smooth and light, about 2 minutes.
- Slowly add sugar, blending well and scraping sides of bowl.
- Add eggs, one at a time.
- In a small bowl, combine water, lemon and orange juices.
- Add the dry ingredients alternating with the liquids.
- Mix well until smooth.
- Spoon into prepared pan--smoothing the surface.
- Bake for 30 to 35 minutes until golden on top and springy to the touch.
- Remove from oven and cool on a rack.
- Sprinkle with confectioners' sugar before serving.
- A thin lemon glaze also works nicely.
LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
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