Lemon Butter Recipe

Create a gluten-free lemon butter sauce for weeknight meals. Discover how to use this sauce and find a simple recipe.

What is Lemon Butter Sauce

Lemon butter sauce, a savory and tart sauce, is made with lemon juice, white wine, garlic, shallots or onions, and butter. The sauce is cooked on the stovetop to emulsify butter and lemon juice. The sauce can be added to various dishes such as roasted veggies, Couscous, or Italian pasta Primavera.

Lemon Butter Sauce: Uses and Recipes

Lemon butter sauce can be added to many different dishes.

Pour lemon butter sauce on the chicken. Lemon butter sauce can be brushed over roasted, grilled, or sautéed chicken breasts. The mildly flavored chicken gets a zesty boost from the lemon butter sauce. Grill the lemon halves and squeeze the juice before adding the sauce to the grilled poultry. This will enhance the charred taste.

Serve Lemon Butter Sauce with Vegetables. Lemon butter sauce is a great way to enhance the earthy flavors of Brussels sprouts and artichokes. Green beans and potatoes also taste good. Serve the vegetables with the sauce accompanying fish, scallops, or chicken.

Toss the pasta with lemon butter. In a large pot with boiling salted water, cook pasta like angel hair, fettuccini, or linguine until they are al dente. To maAddt of starchy pasta water to the lemon butter sauce. To make a restaurant-quality pasta dish hearty, add grilled chicken or vegetables roasted in the oven to the lemon butter sauce. Garnish with grated Parmesan, fresh parsley capers, and red pepper flake.

Ingredients

Olive oil two tablespoons

Two garlic cloves minced

One large shallot, minced

¼ cup white wine

½ cup chicken broth

Three tablespoons fresh lemon juice

One tablespoon of lemon zest

Six tablespoons unsalted butter, cubed.

One teaspoon of kosher salt

½ teaspoon black pepper

Heat the olive oil in a medium saucepan on medium heat.

Add the shallot and garlic mince.

Sauté the shallots and garlic for 5 minutes.

Pour the white wine into the pan, stirring it and scraping its bottom.

Cook the wine on medium-high heat for 5 minutes or until the volume is reduced by half.

Add the chicken stock and simmer for 7 minutes or until it has reduced by half.

Add the lemon zest and juice.

Reduce the temperature to low.

Add the butter one cube at a time while constantly whisking.

Add the salt and pepper after the butter has been fully incorporated.

Store in the fridge or use immediately.

Pour reheating the lemon butter sauce into a small pan, melt the butter, and whisk it constantly until it becomes hot and creamy.