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.
12tablespoonscold unsalted butter, sliced into 1/2 inch pieces, divided
2tablespoonsfinely chopped yellow onion
2garlic cloves, minced
1/3cupdry white wine
3tablespoonsfresh lemon juice
Kosher salt and ground white pepper
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.
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.
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.
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.
Cooking this sauce on low heat is key.
Recipe from Carrabba's Italian Grill Recipes from Around Our Family Table cookbook