Lemon Butter Cream Sauce


One of the first recipes we learned to cook together when I was stationed in Alaska. Still tried and true and never failing. Everything one would wanted for a fish sauce. We usually serve it over fettuccine noodle and the piece of fish we are eating (usually Salmon or Tilapia)


  • 4 Tbsp Butter
  • 1 Cup Heavy Cream
  • 2 Tbsp Lemon Juice
  • 1 Tsp Lemon Zest
  • Lemon-Pepper to taste (1-2 Tbsp)
  • Dried Herbs to taste (Dill, Parsley, or Tarragon)
  • 1 Cup Dry White Wine (Under Construction)
  • 2 Shallots (Under construction)


Cooking Directions

1) Combine Butter, Cream, Lemon Juice, Lemon Zest in a small sauce pan.

2) Bring to a boil for 1 minute, then simmer for 10min.

3) Serve over pasta, or fish.


Prep: 5 min

Cook: 12 min

Serves: 2

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