Garlicky Lemon Paprika Seafood Basting Sauce

LEMON GARLIC BUTTER SAUCE RECIPE

Lemon Garlic Butter Sauce Recipe image

This 15-minute Lemon Garlic Butter Sauce is buttery, tangy, creamy, and super versatile. Enjoy it over pasta, fish, vegetables, chicken, or meat, and it will make you weak in your knees.

Provided by Neha Mathur

Categories Sauce

Time 15m

Number Of Ingredients 10

Ingredients

1/2 cup chicken broth (use veg broth for vegetarian version.)
1/2 cup whole milk (full-fat milk)
3 teaspoons minced garlic
1/4 cup finely chopped onions
16 tablespoons cold unsalted butter (225 g, divided)
1 tablespoon all-purpose flour
6 tablespoons lemon juice (add less if you do not like the sauce to be too tangy)
salt (to taste)
pepper (to taste)
1 tablespoon finely chopped parsley

Steps:

Stir together chicken broth, milk, garlic, and onions into a small saucepan.
Cook on medium heat until the mixture is reduced to half. It should take 10-12 minutes.
Cut cold butter into 1-inch cubes. Add 1 cube of butter to a medium-size saucepan and heat on medium heat until it melts.
Add all-purpose flour and mix it well with the butter. Cook until the mixture turns slightly brown (1-2 minutes). Stir continuously while cooking.
Now slowly pour the reduced chicken broth mixture over the flour and butter mixture and whisk continuously using a wire whisk.
Cook for a minute until the sauce slightly thickens.
Add the remaining butter to the pan and cook until the butter slightly melts and combines with the sauce. Stir frequently.
Note - Make sure the butter is chilled. It will bring down the temperature of the sauce and the sauce will not curdle when lemon juice is added to it.
Add lemon juice before the butter completely melts and cook the sauce for 1-2 minutes.
Note - Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it.
Season with salt and pepper to taste, and add parsley and mix well.
Tip - Be very careful about adding any extra salt. The chicken broth also has salt in it.
The sauce is ready. Use it as desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 3 g, Protein 1 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 52 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ESSENTIAL LEMON GARLIC SAUCE

Essential Lemon Garlic Sauce image

This sauce is so versatile and fresh, you will want to memorize it. It's 5 ingredients and comes together quickly in a blender. Serve with greens as a salad dressing or toss with pasta for a quick meal.

Provided by Chef Sara Furcini

Categories Side Dish

Time 5m

Number Of Ingredients 5

Ingredients

1/2 cup fresh squeezed lemon juice (from 1 1/2 large lemons or 4 small, depending on the juiciness )
2 large cloves garlic (smashed into a paste or roughly chopped)
1/4 tsp red pepper flakes
1/2 tsp sea salt
1/3 cup extra virgin olive oil

Steps:

Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

Nutrition Facts : Calories 112 kcal, Carbohydrate 2 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 196 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLICKY LEMON-PAPRIKA SEAFOOD BASTING SAUCE

Garlicky Lemon-Paprika Seafood Basting Sauce image

This simple sauce is perfect for basting grilled or broiled seafood of all kinds... you can also use it as a dipping sauce for steamed crab, mussels, clams, oysters, or other shellfish.

Provided by Tracy K

Categories Sauces

Time 13m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

1/2 cup butter
2 cloves garlic, minced or pressed
3 teaspoons sweet paprika
1 lemon, juice of
1 teaspoon finely grated lemon, zest of
2 tablespoons chopped fresh parsley
1/2 teaspoon salt (omit if using salted butter)
1 dash hot sauce (optional)

Steps:

Melt butter in small saucepan over medium heat.
Add all other ingredients, stir to combine.
Bring to a boil, reduce heat, simmer for 2-3 minutes, remove from heat.
Brush on seafood while grilling or broiling, pour over steamed shellfish, or use as a dipping sauce.

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