* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Show ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved Updated February 05, 2021 Years ago I spent a morning with Chef David Lamonica of Scott's Seafood in Folsom, California, learning all about preparing seafood and sauces that work well with seafood. Of everything we prepared that morning, a simple pan fried haddock with this lemon-garlic butter sauce was the most delectable. To make the sauce first you combine clam juice (can sub chicken stock), milk, dry sherry, shallots, and garlic. Bring it all to a simmer and let it boil until it has reduced by half. In a separate pan, make a roux with a tablespoon each of butter and flour. Then add the reduced clam juice sherry mixture to the pot. It's All About the ButterAfter that comes the butter. There's a lot of butter in this sauce which is why it tastes so good! But to incorporate the butter without having the sauce break, you have to do it slowly. Just whisk in a couple tablespoons at a time. Then stir in some lemon juice, add some salt and white pepper, and you are ready to serve! The sauce is perfect for fish and seafood, or simply tossed with pasta. Need to make ahead? Just chill until you need it, and reheat on the stovetop or heat in the microwave for a few seconds until it loosens and warms up. Use whole milk or cream with water. Do not use low-fat milk or the sauce may curdle.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. What is garlic cream sauce made of?INGREDIENTS: Garlic, butter, flour, cream, some parsley, are all the simple ingredients needed for this recipe. There are no artificial ingredients in this homemade sauce, unlike store-bought brands. It calls for light cream, but heavy cream can also be used.
What is butter sauce made of?a sauce made of melted butter, often diluted with water, sometimes thickened with flour or egg yolk, or both, and seasoned with lemon juice.
What is seafood sauce made of?What ingredients are in seafood sauce? This is a simple sauce made up of mayonnaise, ketchup, Worcestershire sauce, tabasco sauce, horseradish sauce, and lemon or lime juice. You can make the sauce as hot as you like, by adding more Tabasco and horseradish or leaving those two ingredients out completely.
How do you thicken a butter sauce?The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
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