Lemon Butter Sauce
Lemon Butter Sauce
1 shallot, chopped
1 cup white wine
3 lemons, quartered
½ cup cream
¾ pound butter, cut into 1-inch cubes
In a small sauce pan over medium heat, combine shallot, wine and lemon quarters. When wine is reduced by half, add cream; reduce further then reduce heat to simmer. Slowly add butter cubes to mixture, whisking briskly. Strain mixture and reserve for service later.
Chef Michael Burauskas,
McCormick & Schmick's, Skokie
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