Get ready to enjoy our simple yet delicious Creamy Lemon Butter Sauce recipe. It's got a hint of garlic and a splash of white wine, perfect for drizzling over fish and other favorite dishes like chicken or veggies. This recipe brings fancy restaurant flavors straight to your kitchen without any fuss. The lemon adds a zesty kick, making the buttery goodness even more delightful. It's like taking your cooking skills up a notch with this upgraded version of the classic Beurre Blanc sauce!
In this post, you'll find out how to make the creamiest and tastiest lemon butter sauce that will add an extra kick to your seafood dishes, like this pan-seared cod.
For additional sauce recipes, explore these options: Ginger Scallion Sauce, Remoulade Sauce, Homemade Enchilada Sauce, Thai Peanut Sauce, and Homemade Cranberry Sauce.
Ingredients
Here's what you'll need to whip up your own delicious lemon garlic butter sauce:
- Lemon Juice: Adds a tangy and refreshing flavor to the sauce.
- Lemon Zest: Provides a burst of citrusy aroma and taste.
- Dry White Wine: Adds depth of flavor and a subtle hint of sweetness to the sauce.
- Garlic: Infuses the sauce with a rich and savory taste.
- Shallot: Enhances the sauce with a mild onion-like flavor.
- Butter: Gives the sauce its creamy and indulgent texture.
- Heavy Cream: Adds richness and smoothness to the sauce.
- White Pepper: Adds a gentle heat and complements the other flavors.
- Salt: Balances the flavors and enhances the overall taste.
How to Make Lemon Butter Sauce
Here's how to whip up your own lemon butter sauce at home with ease:
- In a saucepan over high heat, bring lemon juice, white wine, garlic, and shallot to a boil. Let it cook until it reduces in half and thickens.
- Reduce the heat to medium-low and add the heavy cream. Season salt and white pepper and let it simmer for 1-2 minutes, stirring occasionally.
- Lower the heat to low and gradually add the butter, a little bit at a time, while whisking continuously. Keep whisking until all the butter is melted and the sauce is smooth and creamy.
That's it! Your homemade lemon butter sauce is ready to drizzle over your favorite seafood dishes and enjoy its delightful flavor.
Tips
Here are some tips for making a creamy lemon butter sauce:
- Quality Ingredients: Start with high-quality butter, fresh lemons, and cream for the best flavor and texture.
- Room Temperature Butter: Allow your butter to come to room temperature before using it. This ensures smooth incorporation into the sauce without any lumps.
- Fresh Lemon Juice and Zest: Use freshly squeezed lemon juice and zest for the brightest flavor. Avoid bottled lemon juice for optimal taste.
- Adjusting Thickness: If the sauce is too thick, you can thin it out by adding a splash of chicken broth, vegetable broth, or even water. Add it gradually to reach your desired consistency.
- Low Heat: Keep the heat low when making the sauce to prevent it from curdling or separating. Gentle heat helps emulsify the butter and cream properly.
- Whisk Constantly: Whisk the sauce continuously as you add ingredients and while it's cooking. This helps create a smooth and creamy texture and prevents the sauce from sticking or burning.
- Adding Cream: Pour in the cream slowly, a little at a time, while whisking constantly. This gradual incorporation helps maintain the sauce's creamy consistency.
- Seasoning: Season the sauce with salt and pepper to taste. Remember, a little goes a long way, so start with a small amount and adjust as needed.
Storage
To store any leftover lemon butter sauce, follow these simple steps:
- Cooling Down: Allow the sauce to cool down to room temperature before storing it. This helps prevent condensation inside the storage container, which can affect the sauce's texture.
- Airtight Container: Transfer the sauce to an airtight container. Glass jars or containers with tight-fitting lids work well for this purpose.
- Refrigeration: Place the sealed container of sauce in the refrigerator. The cool temperature will help preserve its freshness.
- Labeling: If you have multiple containers in the fridge, it's helpful to label them with the date to keep track of freshness.
- Shelf Life: Lemon butter sauce can typically be stored in the refrigerator for up to 3-4 days. Beyond that, its quality may start to deteriorate.
For additional food safety guidance, please visit this website.
Reheating
When reheating the sauce for future use, gently warm it on the stove over low heat, stirring occasionally. Avoid high temperatures, as they may cause the sauce to separate.
Alternatively, for smaller amounts, consider using the microwave for reheating.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
๐ Recipe
Creamy Lemon Butter Sauce
Ingredients
- 1 cup dry white wine
- ½ cup lemon juice
- 2 tablespoons minced garlic
- 2 tablespoons diced shallots
- 1 teaspoon kosher salt
- ⅛ teaspoon ground white pepper
- ½ cup heavy cream
- 1 cup unsalted butter, (from 2 sticks), sliced and at room temperature
- 1 tablespoon lemon zest
Instructions
- In a saucepan over high heat, bring white wine, lemon juice, white wine, garlic, and shallots a boil. Let it cook until it reduces in half and thickens.
- Reduce the heat to medium-low. Add the heavy cream, salt, and white pepper. Let it simmer for 1-2 minutes, stirring occasionally.
- Lower the heat and gradually whisk in butter until melted and sauce is smooth. Remove from heat, stir in lemon zest, and serve warm.
Comments
No Comments