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It was slightly bitter when finished, and I was very careful to keep any white flesh out of the juice or zest, so I added a bit of cardamom and apx 1/2 tsp of vanilla and it was perfect.
Can you double the recipe?
Hi, Andrew! Yes, it should be just fine to double this recipe. Enjoy!
It’s good. Was easier than I expected. I’ll definitely make it again.
This works best if the butter is cold.
I made this sauce for the first time for a Valentine’s dinner. I followed the directions exactly serving it over pan-fried tilapia. It was excellent! The consistency, the taste..mmmm it was something you would eat at an upscale restaurant. I will definitely make it again for a classy occasion.
I’ve made this a few times to put over baked fish, usually cod. It is so delicious and takes only a few minutes to make.
This is now my family’s favorite way to eat white fish! I served the sauce over tilapia fillets and it turned out great. Experimented a little using less butter and scallions instead of shallots, since I didn’t have shallots at the time. I like the extra color the green onions provide.