Time to reach into my collection for a couple of recipes from Cannon's restaurant. Today's is Lemon Sauce. It was used as an accompaniment to grilled fish dishes.
1 cup Lemon Juice
1 cup Dry White Wine
1 teaspoon Worcestershire Sauce
1 1/2 quarts Heavy Cream
2 teaspoons Salt
1/2 teaspoon White Pepper
Combine the lemon juice, white wine and Worcestershire sauce in a skillet and reduce by half over medium-low heat. Remove from heat.
At the same time, reduce the cream by half over medium heat in a second skillet. When reduced, add salt and pepper. Briskly whisk the lemon-wine mixture, a little at a time, into the cream. Do not mix into the lemon-wine mixture. Serve with grilled fish.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
