Butter sauce

A fantastic sauce with salmon or trout!

  • 100 ml double cream
  • 100 gr unsalted butter, chilled and diced
  • 1 tbsp flat-leaf parsley, finely chopped
  • ½ tbsp lemon juice

Bring the cream to the boil in a little sauce pan. Let it simmer until reduced to half. Whisk in butter, a dice at a time, until all the butter is used and the sauce is thick and creamy. Stir in parsly, and lemon juice to taste. Season with salt and white pepper.

 

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Categories: Sauce

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