Nothing like a creamy lemon butter sauce for your favorite fish filets!
It’s SO EASY and delightfully rich, but not toooooo rich.
Start by creating the base of the sauce with this shallot and white wine reduction.
Add the scrumptious pieces of butter you’ve set aside. I prefer grass-fed organic butter.
Whisk in some heavy cream.
Why?
Because EVERYTHING is better with heavy cream!
And the final touches are lemon zest and lemon juice.
Taste to determine how much salt to add… but honestly, don’t grab a large spoon.
You will be tempted to finish off the sauce before it gets to your fish!
I hope you love this recipe as much as I do.
Let me know if you make it!
Connie on
Can this sauce be made without the shallot. Thank you Connie Christie
Paula on
Super yum! I think my tree lemons are a bit to much juice for it! Sauce was runny but still delish!
sylvia on
What I love about your recipes are they are simple with not a lot of ingredients but the ingredients you have are wonderful. Thanks and I can hardly wait to make the pea soup.
Louann White on
Can I substitute chicken broth for the wine?
Carole Krodel on
Gonna try it tonite , just what I was looking for