Sauce Essentials: Lemon/Butter Sauce

16
Andy Anderson !

By
@ThePretentiousChef

This is and extremely easy sauce to put together, and works well with most types of fish and seafood. I would go so far as to say it is a standard in the industry.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
several
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 3/4 c
    crisp white wine, (sauvignon blanc, or chardonnay)
  • 1 medium
    shallot, finely diced, about 2 tablespoons
  • 1 medium
    lemon, quartered, and then cut the quarters in half
  • 1/4 c
    heavy or whipping cream
  • 8 Tbsp
    sweet butter, unsalted, cut into cubes, and kept cold optional items
  • OPTIONAL ITEMS

  • 1 clove
    garlic, minced
  • 1/2 tsp
    white pepper, freshly ground
  • 1 Tbsp
    fresh parsley, finely chopped

How to Make Sauce Essentials: Lemon/Butter Sauce

Step-by-Step

  1. PREP/PREPARE
  2. Gather your ingredients.
  3. Place the wine, shallot, and the lemon into a saucepan over medium heat.
  4. Chefs Note: If you are using the optional garlic, and/or white pepper, add them now.
  5. Allow the mixture to brightly simmer, until the liquid is reduced by three quarters, about 8 to 10 minutes.
  6. Chef's Note: Concerning lemon pith. The pith is the inner layer of a lemon, under the yellow surface. Some lemons have a lot more pith than others. You should select a lemon with the least amount of pith.
  7. Chef’s Note: While the sauce is simmering, do not press against the lemons; let them release their juice naturally. If you press against the lemons it will make the sauce bitter.
  8. Remove from the heat, and strain out the solids.
  9. Return the liquid to the saucepan, and reduce the heat to low.
  10. Add the butter, two cubes at a time, until the sauce begins to thicken, and the butter is incorporated into the liquid.
  11. Whisk in the cream, and then season to taste, if necessary.
  12. Chef’s Note: If you are using the parsley, whisk it in with the cream.
  13. Keep warm, until ready to serve.
  14. Chef’s Tip: I find, depending on the lemon I use, that it sometimes need a bit more lemon flavor, so I might add some additional lemon juice.
  15. PLATE/PRESENT
  16. Serve with just about any type of fish or seafood, drizzle on top, or place some on a plate, and place the seafood on top. Enjoy.
  17. Keep the faith, and keep cooking

Printable Recipe Card

About Sauce Essentials: Lemon/Butter Sauce

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: French




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