Description
A classic, versatile lemon butter sauce perfect for seafood, pasta, vegetables, and more. Easy to make with a few simple ingredients, this sauce adds a bright, tangy, and rich flavor to any dish.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 2 tablespoons dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
- 1 tablespoon heavy cream, optional (for extra richness)
- 1 teaspoon lemon zest, finely grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- Pinch of red pepper flakes, optional (for a little heat)
Instructions
- Prepare Your Ingredients: Before you begin, make sure your butter is very cold and cut into uniform cubes. Squeeze your lemon juice and zest your lemon. Chop your parsley if you’re using it.
- Melt a Small Amount of Butter: In a heavy-bottomed saucepan, melt about 1 tablespoon of the butter over low heat.
- Add Lemon Juice and Wine (Optional): Once the initial butter is melted, add the lemon juice and white wine (if using) to the saucepan. Bring the mixture to a gentle simmer over low heat.
- Reduce the Liquid Slightly: Let the lemon juice and wine mixture simmer for about 2-3 minutes, or until it has reduced slightly.
- Begin Adding the Butter: Reduce the heat to the absolute lowest setting. Begin adding the cold butter cubes, one or two at a time, whisking constantly and vigorously.
- Continue Emulsifying: As the butter melts, continue adding more cubes, a few at a time, always whisking constantly. Make sure each addition of butter is fully incorporated before adding more. The sauce should start to thicken and become creamy. If the sauce starts to look greasy or separate, immediately remove the pan from the heat and whisk vigorously. Sometimes, adding a tiny splash of cold water can help bring it back together.
- Add Heavy Cream (Optional): If you’re using heavy cream, stir it in now. Whisk until the cream is fully incorporated.
- Season the Sauce: Once all the butter is incorporated and the sauce is smooth and creamy, remove the pan from the heat. Stir in the lemon zest, salt, and pepper. Taste and adjust the seasoning as needed. If you like a little heat, add a pinch of red pepper flakes.
- Keep Warm (Optional): If you’re not serving the sauce immediately, you can keep it warm in a double boiler or in a very low oven (around 200°F or 95°C). Be careful not to overheat it, as this can cause the sauce to separate. You can also whisk in a tablespoon of cold butter just before serving to help stabilize the sauce.
- Garnish and Serve: Just before serving, stir in the chopped fresh parsley (if using). Serve the lemon butter sauce immediately over your favorite dishes.
Notes
- Use Cold Butter: This is the most important tip! Cold butter is essential for proper emulsification.
- Low Heat is Key: Keep the heat very low throughout the process. High heat will cause the butter to melt too quickly and separate from the lemon juice.
- Whisk Constantly: Continuous whisking is crucial for creating a smooth and creamy sauce. Don’t stop whisking until all the butter is incorporated.
- Don’t Overheat: Overheating the sauce can cause it to break or separate. If this happens, remove the pan from the heat and whisk vigorously. Adding a tiny splash of cold water can sometimes help bring it back together.
- Adjust Seasoning: Taste the sauce and adjust the seasoning to your liking. You may want to add more lemon juice, salt, or pepper.
- Use a Heavy-Bottomed Pan: A heavy-bottomed pan will distribute the heat more evenly and prevent the sauce from burning.
- Fresh Lemon Juice is Best: Bottled lemon juice doesn’t have the same bright, fresh flavor as freshly squeezed lemon juice.
- Don’t Be Afraid to Experiment: Feel free to add other herbs and spices to the sauce, such as thyme, rosemary, or garlic.
- Prep Time: 5 minutes
- Cook Time: 10 minutes