Lemon Butter Sauce

Lemon Butter Sauce

from dashofsanity.com
15 min

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.

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Cooking this sauce on low heat is key.