Lemon Sauce
4 tblspoons Butter
1 cup Heavy whipping cream
2 tblspoons Lemon juice fresh
1 teaspoon Lemon zest
1 teaspoon Lime zest
1 cup Beef broth
In an extra large skillet, combine the butter, cream and broth. Simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
GARLIC CREAM SAUCE
3 sticks butter
6 cloves garlic, finely minced
1 1/2 qt. whipping cream
Kosher salt
8 oz. Parmesan cheese
Black pepper
In heavy bottom pot, melt butter over medium-low heat. Add garlic and saute lightly to release flavor. Do not brown garlic! Stir in whipping cream. Bring to a simmer, then reduce heat and let sauce barely simmer until the volume has been reduced by 10% (this is an important step!). Season to taste with salt and pepper.
WINE CREAM SAUCE
2 tbsp. shallots, minced
2 cloves garlic, minced
8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika
Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.
Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).
Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.
Season to taste with salt and pepper; stir in remaining butter.
Serve garnished with a sprinkling of parsley and paprika for extra color.
Use this sauce to dress up chicken, fish and vegetables.
Makes about 1 cup of sauce.
4 tblspoons Butter
1 cup Heavy whipping cream
2 tblspoons Lemon juice fresh
1 teaspoon Lemon zest
1 teaspoon Lime zest
1 cup Beef broth
In an extra large skillet, combine the butter, cream and broth. Simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
GARLIC CREAM SAUCE
3 sticks butter
6 cloves garlic, finely minced
1 1/2 qt. whipping cream
Kosher salt
8 oz. Parmesan cheese
Black pepper
In heavy bottom pot, melt butter over medium-low heat. Add garlic and saute lightly to release flavor. Do not brown garlic! Stir in whipping cream. Bring to a simmer, then reduce heat and let sauce barely simmer until the volume has been reduced by 10% (this is an important step!). Season to taste with salt and pepper.
WINE CREAM SAUCE
2 tbsp. shallots, minced
2 cloves garlic, minced
8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika
Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.
Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).
Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.
Season to taste with salt and pepper; stir in remaining butter.
Serve garnished with a sprinkling of parsley and paprika for extra color.
Use this sauce to dress up chicken, fish and vegetables.
Makes about 1 cup of sauce.
