Lemon-Garlic Butter Sauce for Seafood
Lemon-Garlic Butter Sauce for Seafood requires around 20 minutes from start to finish. One portion of this dish contains roughly 1g of protein, 24g of fat, and a total of 236 calories. This recipe serves 8 and costs 60 cents per serving. This recipe from Simply Recipes has 578 fans. It works well as a sauce. If you have bay leaf, clam juice, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes include Lemon-Garlic Butter Sauce for Seafood, Creamy Lemon Butter Sauce for Fish and Seafood, and Pasta with Lemon Butter Garlic Sauce.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 bay leaf
1/2 cup clam juice
1/2 cup dry sherry
1 Tbsp flour
1 Tbsp minced garlic
1 Tbsp lemon juice
1/2 teaspoon salt
1 Tbsp minced shallots
1/2 pound (2 sticks) unsalted butter
1/2 teaspoon white pepper
1/2 cup whole milk
Equipment:
sauce pan
whisk
Cooking instruction summary:
1 Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.4 Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick.
Step by step:
1. 1 Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.2 In a separate saucepan (1-qt minimum) prepare the roux.
2. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.4 Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time.
3. Add lemon juice, salt, and white pepper.
4. Add some more clam stock or water if the sauce is too thick.
Nutrition Information:
covered percent of daily need
