Spring is finally in the air here in the city, even though it doesn’t feel like it just yet. It is supposed to snow this Easter weekend, but I’m not going to let it bring me down. I already stored my socks away and am wearing my spring flats!
When Spring arrives, it’s time to bust out my favourite spring colour, lemon yellow! I love everything about lemons and nothing says freshness quite like this beautiful yellow fruit. So how can we be creative in adding it to our cuisine without tasting sour? Well the French know a thing or two about that…
In this household, we steam a lot of our vegetables. It’s really easy to do, only takes a few short minutes and it makes sure we get our daily greens into our diet. However, it can get a little repetitive with adding just salt, pepper and a touch of olive oil. Not that there is anything wrong with those ingredients, but sometimes we need a change.
Want to impress your guests this Easter? Why not drizzle your greens with a little lemon butter sauce? You get a touch of creaminess, burst of lemon flavour without the sourness. It’s the perfect companion on your table, as guests can easily add it to their chicken, seafood, on their bread, the possibilities are endless!
Lemon Butter Sauce
- 1 cup dry white wine
- 1/2 lemon, quartered and chopped
- 1 tablespoon minced onion (shallots, red or white work)
- 1/2 cup heavy cream
- 1 1/2 sticks of unsalted butter, cut into pieces
- 1 teaspoon sea salt
- A dash of ground pepper
- A few sprigs of freshly chopped parsley
- Heat up a sauce pan to a medium high and add the wine, lemon and onions.
- Let the mixture simmer for about 15 minutes until it reduces to almost half of its size. Stir the ingredients every so often, squeezing the lemons with your spoon to get the juices out.
- Add the cream and let it simmer for 2-3 minutes.
- At this point, start adding your butter one at a time, stirring it until each piece melts.
- Let it simmer until the sauce mixture coats the back of your spoon with ease.
- You will want to serve this immediately, or keep it covered and warm until you are ready. If it gets a little cool then do a quick re-heat over the stove, but not for long!