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Lemon Parsley Butter Sauce


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  • 1 C Dry White Wine
  • 1 T Lemon Juice
  • 1 Shallot Minced
  • 1/2 C Heavy Cream
  • 2 Sticks Butter
  • 1 t Sea Salt
  • Pinch White Pepper
  • 1 T Fresh Parsley Chop


Servings 6


Step 1

Medium Sauce Pan, Medium Heat. Add Wine, Lemon & Shallot Low Boil. Lower Heat To Simmer & Reduce One Half. 20 Minutes.

Add Cream, Reduce To One Half. 3-5 Minutes.

Whisk In Butter, One Slice At A Time & Continuously Whisk. Add Salt & Pepper.

Remove From Heat When Thickened, Pour Over Cooked Chicken or Fish. Garnish With Parsley.



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