Lemon Butter Sauce

Lemon Butter Sauce

A silky, tangy sauce that comes together in minutes to brighten fish, chicken, or vegetables.

Total 15 min Makes 16 oz Calories 205/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free

Allergens

Dairy

This lemon butter sauce balances rich, emulsified butter with bright citrus and a hint of white wine for depth. It pairs well with seared fish, roasted vegetables, or steamed asparagus, and comes together quickly in a single saucepan while the main dish rests.

Ingredients

  • 1/4 cup dry white wine
  • 2 tablespoons shallot, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons heavy cream
  • 1 cup unsalted butter, cold, cubed
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. In a 6-quart saucepan, combine the white wine, minced shallot, and lemon juice over medium heat.

  2. Simmer until the liquid reduces to about 2 tablespoons, 4 to 5 minutes.

  3. Add the heavy cream and stir to combine, then reduce heat to low.

  4. Whisk in the cold butter a few cubes at a time, allowing each addition to melt into a creamy emulsion before adding more, moving the pan off and on the heat as needed to keep the sauce from separating.

  5. Stir in the lemon zest, salt, and white pepper.

  6. Remove from heat, stir in the chopped parsley, and serve immediately.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Lemon Butter Sauce

    This lemon butter sauce balances rich, emulsified butter with bright citrus and a hint of white wine for depth. It pairs well with seared fish, roasted vegetables, or steamed asparagus, and comes together quickly in a single saucepan while the main dish rests.

    15 min 16 oz 205 cal

    Ingredients

    • 1/4 cup dry white wine
    • 2 tablespoons shallot, minced
    • 1/4 cup fresh lemon juice
    • 2 tablespoons heavy cream
    • 1 cup unsalted butter, cold, cubed
    • 1 teaspoon lemon zest
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      In a 6-quart saucepan, combine the white wine, minced shallot, and lemon juice over medium heat.

    2. 2

      Simmer until the liquid reduces to about 2 tablespoons, 4 to 5 minutes.

    3. 3

      Add the heavy cream and stir to combine, then reduce heat to low.

    4. 4

      Whisk in the cold butter a few cubes at a time, allowing each addition to melt into a creamy emulsion before adding more, moving the pan off and on the heat as needed to keep the sauce from separating.

    5. 5

      Stir in the lemon zest, salt, and white pepper.

    6. 6

      Remove from heat, stir in the chopped parsley, and serve immediately.