Norwegian Butter Sauce
My Norwegian pronunciations aren’t whatsoever improve than my French ones, but every bit challenging every bit saying, “Sandefjordsmør,” may be, this amazingly uncomplicated butter sauce is non really challenging to make.
People teach nervous almost butter sauce, since many types tin easily “break,” which agency the butter separates, but because of the cream, this is extremely stable, as well as really user-friendly. As long you lot don’t dump all the mutual depression temperature butter cubes inwards at once, as well as but toss them inwards a few at a time, your sauce volition non break.
- 2 lemons, juiced
- 1/2 loving cup heavy cream
- 5 tablespoons mutual depression temperature unsalted, grass-fed butter, cutting inwards cubes
- salt as well as cayenne to taste
- 2 generous tablespoons chopped Italian parsley