- 2 lemons, juiced
- 1/2 cup heavy cream
- 5 tablespoons cold, unsalted butter, cut into cubes
- salt to taste
- cayenne pepper, to taste
- 2 tablespoons chopped fresh Italian parsley
- Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
- Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
05/19/2018
recipepes.com
Norwegian Butter Sauce (Sandefjordsmor), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
