Norwegian Butter Sauce

This amazing sauce is awesome on all types of fish.

Ingredients

2 Lemons, Juiced
1/2 Cup Heavy Cream
5 Tbsp Cold Butter, Cut in Cubes
Salt
2 Tbsp Chopped Italian Parsley

Instructions

  1. Simmer lemon juice until it reduces to less than a tablespoon, 4 or 5 mins
  2. Whisk in cream and reduce until it’s thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
  3. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Repeat until all butter is emulsified into the cream, 8 to 10 minutes.
  4. Whisk in salt and parsley.