Carrabbas Lemon Butter Sauce Food

CARRABBA'S COPYCAT LEMON BUTTER SAUCE

Carrabba's Copycat Lemon Butter Sauce image

Lemon butter sauce is so easy to adapt-use your favorite herbs to highlight the dish you'll be serving it with. It's absolutely divine drizzled over seared scallops, sauteed shrimp or baked cod.This recipe was originally published in the South Florida Sun Sentinel.

Provided by Claire Perez - South Florida Sun Sentinel

Categories Condiments

Time 14m59S

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoon clarified butter
2 tablespoon finely chopped yellow onion
2 tablespoon finely chopped garlic
6 tablespoon fresh lemon juice
2 tablespoon dry white wine
2 tablespoon cold butter, cut into small pieces
kosher salt and white pepper, to taste

Steps:

Step 1: Using a small saute pan over medium heat, heat 2 tablespoons clarified butter. Add 2 tablespoons finely chopped onion and saute until transparent, about 5 minutes. Add 2 tablespoons finely chopped garlic and saute until fragrant, about 1 minute. Add 6 tablespoons lemon juice and 2 tablespoons white wine, season with salt and pepper to taste. Simmer 2 to 3 minutes to reduce liquid slightly.
Step 2: Remove pan from heat and swirl in 2 tablespoons cold butter (cut into small pieces) until sauce is smooth and emulsified.

Nutrition Facts : ServingSize 1 serving, Calories 126 calories, Sugar 0.9 g, Fat 12 g, Carbohydrate 4 g, Cholesterol 32 mg, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 8 g, Sodium 123 mg, TransFat 0.2 g

LEMON BUTTER SAUCE

Lemon Butter Sauce image

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.

Provided by Sandra

Categories Sauce

Time 15m

Number Of Ingredients 6

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

Steps:

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.

CARRABBA'S LEMON BUTTER SAUCE

Carrabba's Lemon Butter Sauce image

Make and share this Carrabba's Lemon Butter Sauce recipe from Food.com.

Provided by Valerie in Florida

Categories Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons clarified butter (you'll need about 1/2 stick of butter; directions follow)
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped garlic
4 tablespoons fresh lemon juice
2 tablespoons dry white wine
salt
pepper
2 tablespoons cold butter

Steps:

To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

LEMON BUTTER SAUCE

Lemon Butter Sauce image

Provided by Food Network

Number Of Ingredients 11

Ingredients

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Steps:

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

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