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Ingredients
- 2 Tbsp. clarified butter (1/2 stick butter)
- 2 Tbsp. finely-minced yellow onion
- 2 Tbsp. finely-minced garlic
- 6 Tbsp. fresh lemon juice
- 2 Tbsp. dry white wine Kosher salt to taste Freshly-grnd white pepper to taste
- 2 Tbsp. cool butter
Directions
- To clarify butter: Heat 1/2 stick butter over low heat. When melted, remove from heat and set aside for several min to allow the lowfat milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and throw away sediment. (This can be done ahead.)
- To make sauce: Heat clarified butter, add in onion and garlic and saute/fry till transparent. Add in lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 min to reduce liquid.
- Remove from heat and swirl in cool butter till sauce is smooth and emulsified.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 181g | |
| Calories 459 | |
| Calories from Fat 406 | 88% |
| Total Fat 46.16g | 58% |
| Saturated Fat 29.2g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 331mg | 14% |
| Potassium 213mg | 6% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.14g | 2% |
| Protein 1.97g | 3% |
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