Lemon Velvet Butter Sauce

SUBMITTED BY: Land O'Lakes, Inc.

"This buttery sauce can accent your favorite cooked vegetables or grilled fish fillets."

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USMETRIC

Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes).
Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.

Reviewed on Jan. 27, 2004 by BRIANMCMAHAN

I did this recipe without the shallots and used smart balance instead and it tasted great. My... MORE

Reviewed on Jun. 15, 2005 by BSUBRUNET007

I loved this! Absolutely amazing over lemon pepper baked tilapia!!! Definitely a must try... MORE

Reviewed on Mar. 7, 2008 by TONI

I made recipe but also used Smart Balance Spread instead of butter. I added roasted garlic and... MORE

Reviewed on Jan. 20, 2008 by Jill

It was good. I've been craving lemon everything since I've been pregnant, and this did the... MORE

Reviewed on Sep. 9, 2005 by EODCHAMBO1

This sauce turned out just like at Carrabas. Very good with sauted mushrooms, too. MORE

Reviewed on Jul. 17, 2005 by CapeCodLorrie

Okay, this is NOT a diet recipe, but it is DELICIOUS. My husband made this and served it over... MORE

Reviewed on Feb. 25, 2005 by JNSUBSR

Really good on brocclii. MORE

Reviewed on Mar. 20, 2008 by StacyJJohnson

This sauce was absolutely delicous. I grilled salmon and used this as a marinade and pasta... MORE

Reviewed on Jan. 5, 2008 by Blueeyes

This was sooooo good. We all enjoyed it very much. We put it over salmon and also over the... MORE

Reviewed on Oct. 11, 2007 by SKYLYNN0626

I would not recommend this recipe. I could not bring myself to eat it or even serve it to my... MORE

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