BASIL LEMON BUTTER CREAM SAUCE
This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!
Provided by jpknight22
Categories Sauces
Time 10m
Yield 2-3 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
- In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.
Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8
LOBSTER WITH BASIL-LEMON BUTTER
Steaming and preparing a lobster is really very simple if you know the right technique. This fresh, simple compound butter of fresh herbs, lemon, and shallot is a great way to enhance the sweet flavor of lobster.
Provided by Michael Anthony
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
- When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
- Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
- Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
- To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.
BASIL LEMON BUTTER
This butter is not only delicious on a dinner roll but a very versatile ingredient in cooking - definitely a "must have" in your kitchen! VIDEO https://www.youtube.com/watch?v=SYoCe0YAgu4
Provided by CLUBFOODY
Categories Very Low Carbs
Time 5m
Yield 6 OZ.
Number Of Ingredients 6
Steps:
- In a food processor, chop basil. Add the remaining ingredients. Drop by tablespoons onto a baking sheet; transfer to the freezer. Remove from baking sheet and store in freezer bags. If prefer, drop onto plastic wrap and shape into a log; wrap tightly and freeze.
- Use to flavor chicken, fish or vegetables. This butter is limited only by your imagination.
- Note: Add chives for another dimension of flavor. Use dill instead of basil for lemon-dill butter. Try tarragon. Use cilantro and substitute lime juice for lemon juice.
Nutrition Facts : Calories 142.7, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.7, Sodium 136.2, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 0.9
SIMPLE BASIL BUTTER
This butter is wonderful on corn on the cob and French bread. I make this all summer long, while my basil is growing in the garden.
Provided by MOMMUMMA
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 0.7 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 372.7 mg, Sugar 0.2 g
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