LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Sauces recipe;
Hollandaise Sauce➡️
Peppercorn Sauce➡️
Creamy Garlic Sauce➡️
Classic Buffalo Sauce➡️
Sweet and Spicy Mustard Sauce➡️
Sweet and Sour Chili Sauce➡️
Bbq Sauce➡️
Learn how to make cookies➡️
Rice Pudding➡️
Thank You for watching guys.
Happy Cooking.
#lemonbuttersauce
#saucesrecipe
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Nigella Lawson’s Super Easy Lemon Linguine | Nigella Bites
Nigella shows us how to make her quick and easy lemon linguine, using only a handful of ingredients that you don't even have to cook!
Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Creamy Butter Garlic Mushrooms | Veg Recipes
Creamy, luxurious, glazy and silky smooth - these are just a few adjectives to describe this butter garlic mushrooms recipe. Make a batch and pair it with pasta, bread or even rice, this recipe does not disappoint. And it is ridiculously easy to make with just a handful of ingredients. If you are looking for really quick and classy dinner recipes or veg recipes, this is what you have been missing. A must-try!
Full recipe -
Ingredients
200 grams button mushrooms
2 tbsp vegetable oil
3 medium onions finely chopped
50 grams butter
6-7 garlic cloves finely chopped
100 ml heavy cream
2 tbsp all purpose flour
salt to taste
1 tsp black pepper powder
1 tsp paprika
2 tsp dry basil
2 tsp dry thyme
Fresh parsley/coriander for garnish
1 cup hot water/vegetable stock
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Mushroom, Thyme and Port Pâté and Tuna Tartare Canapes || Tess Ward
These festive canapes are the perfect nibbles for a Christmas party. Both are delicious and easy to make. Perfect for entertaining friends and family with. I got my ingredients delivered via Farmdrop for added ease
Subscribe for more upcoming videos and simple recipes, and check out my website at for more recipes and details about my new cookbook THE NAKED DIET
Mushroom Pate Canapes
Makes 20
15g dried cep or porcini mushrooms
1/2 cup boiling water
1 tbs olive oil
2 tablespoons butter, divided
1 small onion, finely chopped
2 cloves garlic
Coarse salt and freshly ground black pepper to taste
350g mixed french mushrooms, girls and chanterelles etc
1 heaped teaspoon fresh thyme leaves, plus extra to serve
2 tbs parsley
a dash of port
1/4 lemon, juice
creme fraiche, to top (optional)
12 mini sable biscuits, or toasted baguette
Makes 12
Combine the dried mushrooms and boiling water in a small bowl and let soak for 30 minutes.
Heat olive oil and 1 tablespoon butter over medium-high heat. Add onions and cook for 7 to 8 minutes, until they become soft and translucent. Add the garlic and continue to cook for a further two minutes
Raise heat to high and add the fresh mushrooms, thyme, salt and pepper.
Cook until mushrooms brown further and release their liquid. Continue to move the mushrooms in the pan until all of the liquid has evaporated, then add soaked mushrooms and their soaking liquid. Cook the liquid almost completely off. You want to be able to drag a spoon through the mushrooms and leave a path.
Add a dash of port and continue to cook for a couple of minutes, until the alcohol evaporates. Season the mixture to taste. Stir through the last tbs of butter and turn in to a bowl.
Let mixture cool for 15 minutes, then blend in a food processor, or blender, until the mushrooms reach the texture of a fine smooth pate. Chill in fridge for a few hours before serving, giving the flavours a chance to settle.
The pâté will keep in fridge for 5 days, in an airtight container.
When ready to serve, place a heaped teaspoon of the pate on each sable/ french biscuit. Finish with a grinding of black pepper, a few fresh thyme leaves and a little dollop of creme fraiche, if using.
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Tuna Tartare with Rye bread crisps
Makes 12
150 g sushi-grade tuna fillet
1 tbs capers, chopped
2 tbs de-stoned black olives, finely chopped
1 1/2 tsp. fresh lemon zest, plus more to garnish
1 tsp. extra virgin olive oil
2 tablespoons finely chopped fresh chives, plus extra to garnish
sea salt and black pepper
1/2 loaf of rye bread
2 tbs creme fraiche, to serve
Preheat the oven to 160°C/gas mark
With a really sharp knife, slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp.
Meanwhile, using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 3/4-cm cubes and place in a bowl.
Add the add the remaining ingredients, accept the creme fraiche. Mix well.
To serve, divide the tuna among the rye crisps. Top with the creme fraiche, a pinch of chives and a final squeeze of lemon juice.
Top tip : only squeeze over the lemon right before serving, otherwise the citrus will begin to cook the fish and turn it opaque.
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