Citrus butter sauce with grilled sea bass from Taste: A New Way to Cook by Sybil Kapoor

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Notes about this recipe

  • katiesue28 on January 20, 2023

    This was a beautiful and simple sauce. Is a bit softer than a typical buerre blanc, and much easier. I only used a 1/2 cup of butter vs. the written 3/4, and I found the flavor to still be rich and delicious. Highly recommend this for a quick yet elegant meal.

  • saladdays on August 29, 2013

    This is a sauce to make your taste buds stand on end and really livens up a piece of white fish. I cut the butter down from the recipe amount but if I made it again I would use more. Keep the glass of white wine until afterwards as the sauce kills it.

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