Lemon butter sauce is a rich, versatile emulsion made by whisking fresh lemon juice into melted butter, typically enhanced with garlic, salt, and parsley. It takes under 10 minutes to make and is perfect for seafood, pasta, and vegetables. Key techniques include using cold butter for emulsification and, for deeper flavor, browning the butter first.
| Preparation | Cooking | Servings |
| 5 min | 10 min | 4 – 6 |
Give your chicken or fish dinners a zingy touch with this creamy lemon butter sauce!
Ingredients:
Way of preparation
Step 1
Melt 50g of the butter in a pan over medium heat
Step 2
Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
Step 3
Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over fish, chicken or steamed vegetables
Tips & Hints:
Always use low heat while incorporating the butter. Avoid a hard boil to ensure the sauce doesn’t split.