Lemon Sour Cream Butter Recipe - Cooking Index
Lemon Sour Cream Butter Recipe - Cooking Index
A rich and creamy spread for topping grilled fish, basting seafood kebabs or spreading on grilled bread for a sandwich. It's a perfect match for the "Barbecued Salmon Burgers On Lemon Dill Buns."
Type: Fish| 4 oz | 113g | Butter - (1/2 cup) |
| 1/4 cup | 59ml | Sour cream |
| 1 tablespoon | 15ml | Lemon juice - plus |
| 1 teaspoon | 5ml | Lemon juice |
| 1 tablespoon | 15ml | Brown sugar |
| 2 teaspoons | 10ml | Dijon mustard |
| 1 1/2 teaspoons | 7.5ml | Grated lemon zest |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Tabasco sauce | |
| 2 teaspoons | 10ml | Finely-minced parsley |
In a mixer or food processor, whip all the ingredients except the parsley until smooth and emulsified. (The butter will look broken at first, but keep whipping; it will come together and become smooth.) Transfer to a bowl and stir in the parsley.
Lemon Sour Cream Butter will keep for up to a week in the refrigerator, or it can be frozen. If frozen, the butter should be re-whipped once thawed.
This recipe yields about 1 cup for 16 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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