Lemon Butter Sauce Food

LEMON BUTTER SALMON

Steps:

• In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

LEMON BUTTER SAUCE

Steps:

• In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
• Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
• Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately.

EASY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
• Add Worcestershire sauce and pepper to taste.
• Spoon sauce over trout or other fish, sprinkle with parsley and serve.

LEMON BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
• Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

SOLE WITH LEMON-BUTTER SAUCE

Steps:

• Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
• Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
• Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.

LEMON BUTTER

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

FANTASTIC LEMON BUTTER FILLET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

LEMON BUTTER SAUCE

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.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

EASY SALMON RECIPE LEMON BUTTER SAUCE

Steps:

• Heat oven to 425°F (220°C). Lightly grease a baking dish.
• Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
• Bake for 10-12 minutes, or until salmon is opaque throughout.
• While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
• Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
• Take off the heat and stir through lemon juice and parsley.
• Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
• Serve and enjoy!

HOW TO MAKE LEMON BUTTER SAUCE FOR FISH

Steps:

• In a small enameled saucepan over medium-low heat, melt the butter.
• Add the lemon juice and garlic powder. Heat, stirring occasionally, for 2-3 minutes, until lemon butter has turned a darker yellow color but not browned. (Time will vary depending on the size and shape of your pan. Be careful not to burn it.)
• Remove from heat immediately. If your sauce cooked too long and has browned bits, strain through a fine-mesh sieve.

RECIPE FOR GARLIC LEMON BUTTER SAUCE

Steps:

• Slice butter into 6 pieces. Use your smallest skillet or pot, and place it on medium-low heat. Add 1 piece of butter, and after it melts add the garlic and onion. Gently sauté until translucent. It should not get too brown.
• Add white wine vinegar, lemon juice, and water, and reduce to less then a quarter cup of liquid.
• Reduce the heat even further. Add 3 more pieces of butter and whisk until smooth. Add the remaining 2 pieces and whisk. Remove from heat. Add salt and pepper to taste.
• Serve immediately, or store sauce up to 2 hours at room temperature. Reheat gently. Do not bring to a boil or the butter will split from the emulsion.

LEMON GARLIC BUTTER SAUCE RECIPE

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.

LEMON BUTTER SAUCE

Steps:

• Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
• In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful - the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
• Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
• Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
• Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
• To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.

LEMON BUTTER

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

GARLIC LEMON BUTTER SAUCE

Steps:

• In a skillet over medium heat, melt butter and add minced garlic.
• Cook garlic down for 2-3 minutes, then squeeze in lemon juice.
• Continue cooking for 2-3 minutes, before adding white wine. Stir.
• Simmer down for 2-3 minutes, then add in remaining butter and season with salt and pepper.
• Slowly stir in the heavy cream, and mix well. Serve, and enjoy!

ONE SKILLET LEMON BUTTER DIJON CHICKEN AND ORZO WITH FETA SAUCE

Steps:

• 1. Preheat oven to 400° F. 2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.6. Serve the chicken and orzo topped with the feta sauce and dill.

LEMON BUTTER SAUCE

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.

LEMON SAUCE

Steps:

• Cook the sliced onion in the lemon juice
• Add the chicken stock, thyme and cream. Season with pepper and salt
• Finally add the peas
• Serve with fried fish