• Tommy Centola

Lemon Sauce from Cannon's Restaurant

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!!!

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