- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- 4–6 servings
Not just for salmon, this simply elegant butter sauce pairs well with a variety of seafood.
- 3 lemons
- 1 shallot, peeled and rough chopped
- 8 ounces dry vermouth
- 8 ounces heavy cream
- 4 ounces butter, diced
- 2 tablespoons capers, chopped
- ½ bunch parsley, chopped
Use a vegetable peeler to peel the zest from 1 lemon, then juice all 3 lemons—this should yield approximately 4 ounces of juice.
Combine lemon juice, lemon zest, shallot and vermouth in a sauce pot and bring to a simmer over medium heat. Reduce the liquid to a light syrup, then add the cream and bring back to a simmer. Reduce for an additional 5 minutes or until the cream mixture has thickened slightly.
When the cream has reduced, turn the heat to low and whisk in the butter until completely incorporated. Strain the sauce through a fine mesh strainer. Stir in the chopped capers and parsley. Keep warm until ready to use.