Lemon Butter Blend Sauce
An excellent complement for chicken, seafood, vegetables, and more, this silky and rich white butter sauce with lemon juice helps your chefs put the perfect finishing touches on your menu’s most elaborate meals.
Ingredients:
- Heavy cream 40% - 6 oz.
- Shallots, rough chop - 1 oz.
- Lemon juice,fresh - 1 oz.
- Cider vinegar - 1 oz.
- Sunglow, cut into cubes - 4 oz.
- White Wine - 16 oz.
Preparation:
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In a saucepan add in the shallots, white wine, lemon juice and cider vinegar and reduce by 3/4 on medium heat.
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Add in the heavy cream and reduce by 1/2 or until it coats the back of the spoon. Remove from the heat and slowly Incorporate by stirring the sunglow into the cream reduction until well combined.
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Strain out the shallots out of the sauce and place the sauce into a clean container and hold warm for service.
