lemon-velvet-butter-sauce

Lemon Velvet Butter Sauce

15 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  Land O'Lakes, Inc.

“This buttery sauce can accent your favorite cooked vegetables or grilled fish fillets.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes).
  2. Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.

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Reviews (15)

Rate This Recipe
BRIANMCMAHAN
6

BRIANMCMAHAN

I did this recipe without the shallots and used smart balance instead and it tasted great. My wife doesn't eat fish often and I put this sauce over pan fried sole parmesan. It was awesome.

CapeCodLorrie
3

CapeCodLorrie

Okay, this is NOT a diet recipe, but it is DELICIOUS. My husband made this and served it over panko-breaded, sauteed chicken tenders and it was marvelous. Just the right blend of lemon and cream. THIS is a keeper. Great for "company" or when you want to treat yourself like company. Easy too.

BSUBRUNET007
2

BSUBRUNET007

I loved this! Absolutely amazing over lemon pepper baked tilapia!!! Definitely a must try for you butter lovers out there...

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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