This sauce only takes about 5 minutes to prepare but it will surprise you with its bright, bittersweet flavor. It’s a great sauce for any seafood, and it can be used on a salad as well. Feel free to be creative with it.
Ingredients
- 2 Meyer lemons
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) water
- 2 tbsp (24 g) LAKANTO, erythritol or Swerve
How to Make It
- Wash the lemons thoroughly, then cut into quarters and remove the seeds. Put the lemons in a blender and coarsely chop for about 30 seconds on slow speed.
- In a small saucepan, melt the butter with the water and sweetener, mixing continuously with a spoon. When the butter is completely melted, turn on the blender and while it is running on slow speed, pour the butter mixture on top of the lemons. Turn the blender to high and blend until a very smooth puree is formed.
- Serve immediately or refrigerate for up to a week. The sauce will thicken when refrigerated, but can be brought to room temperature to soften.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 253 kcal Calories from Fat: 207 kcal |
|
% Daily Value*
|
| Total Fat 23 g 66% |
Trans Fat 0.0 g |
carbohydrates 8 g 6% |
Dietary Fiber 2 g 5% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |