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Creamy Lemon Butter Sauce


  • 1/2 cup white wine
  • 1 shallot, minced
  • 1 cup butter, cut into pieces
  • 1/4 cup whipping cream
  • Juice of 1 lemon


  1. In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
  2. Whisk in cream and lemon juice.
  3. Keep warm in the top of a double boiler set over hot water until serving time.

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