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Lemon Butter Sauce
Lemon Butter Sauce has two key ingredients lemon and butter; need I say more? A creamy, buttery sauce with a mild tang from the fresh lemon juice.
Servings 6
Ingredients
- 12 tablespoons cold unsalted butter, sliced into 1/2 inch pieces, divided
- 2 tablespoons finely chopped yellow onion
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 3 tablespoons fresh lemon juice
- Kosher salt and ground white pepper
Instructions
- Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.
- Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting; it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. The last addition will be just 2 tbsp. Season the sauce with salt and pepper, then remove from heat.
- Serve immediately or store sauce up to 2 hours at room temperature. If you are to reheat the sauce, do it over a low setting otherwise the sauce will separate.
- If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. After a few times of making the sauce, you will get the hang of it.
- Cooking this sauce on low heat is key.
Notes
Recipe from Carrabba's Italian Grill Recipes from Around Our Family Table cookbook