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Lemon Butter Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Sauces 1 Servings

INGREDIENTS

1 tb Virgin olive oil
1 ts Garlic, peeled and minced
1 ts Shallots, peeled and minced
1/4 c White wine, dry white or vermouth
1 ts Lemon rind, minced grated
1 tb Lemon juice
1/4 c Heavy cream
6 tb Cold unsalted butter, cubed

INSTRUCTIONS

In small saute pan over high heat combine and simmer olive oil, garlic
shallot, white wine, lemon rind ane lemon juice. Reduce to about 2
tablespoons, add cream and reduce again to 1/4 cup. (This happens very
quickly, so do not leave the pan.) Reduce heat to medium and whisk in
butter, 1 piece at a time, until all butter is melted and sauce is thick.
This will take no longer than 1 minute. Strain sauce; this sauce must be
kept warm until serving time or it will separate. Do so in a thermos or
over a pan of hot water for up to 2 hours before serving.
Woman's Day, Spring Cooking & Entertaining; Volume VII, Number 1 (Spring
97) Adapted for MC by Brenda Adams; mc posted 4/13/97
Recipe by: Woman's Day, Spring Cooking & Entertaining Posted to MC-Recipe
Digest V1 #565 by Brenda Adams <adamsfmle@sprintmail.com> on Apr 13, 1997

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