Randy's Lemon Butter Sauce for Fish

"The art of being wise is the art of knowing what
to overlook."






Recipe courtesy of
Randy Perez
  • 1 cup dry white wine
  • 3 lemons peeled and quartered
  • 2 tbsp. minced garlic
  • 1 tbsp. minced shallots
  • 1 tsp. salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash hot pepper sauce
  • 1/2 cup heavy cream
  • 1/2 pound (2 sticks) unsalted btter, cut up, at room temperature1 tbsp. finely chopped fresh parsley


Heat a large non-reactive skillet (clay, enamel, glass or stainless steel) over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream ad cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but contiue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into the bowl. Stir in the Parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Serve along side or over fish. . . m-m-m-m-m!



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