Lemon Cream Sauce

by Nagi, Recipe Tin Eats

(sauce)

Yield: approx ¾ cup


Serve with Baked Parmesan Crusted Salmon

Ingredients

2 Tbsp butter
1 shallot, finely chopped
1¼ C dry white wine (chicken broth can substitute)
1 Tbsp Dijon mustard
2½ Tbsp lemon juice
Zest of 1 lemon
½ tsp sugar
Salt & Pepper to taste

Instructions

1. Melt butter in sauce pan over medium high heat.
2. Add shallots and cook for 2 min.
3. Add wine and bring to boil. Boil rapidly for 5 min, until reduced to approximately 3 oz.
4. Turn heat down to medium. Add cream, sugar, salt and pepper. Stir.
5. Then add lemon juice and mustard. Stir.
6. Simmer 2 to 3 min until thickened.
7. Adjust salt, pepper and lemon to taste.
8. Allow to cool for 10 minutes. It can be served warm or at room temperature.