Serving

Lemon Butter Sauce
Euro / American
Serves
Effort:
Sched:
DoAhead:
*
10 min
Yes
Lemon butter sauce, often used with fish, is pretty much anything you want that includes lemon and butter as major ingredients. Given here are my favorite formulas. They are quite lemony as given but you can balance to your taste by changing the ratio of wine to lemon juice. Lemon butter sauce can be thickened with a little corn starch suspended in water but I usually don't.
#1 For Fish





 1/4
1/4
3
tt
tt 		c
c
T

Lemon Juice
White Wine dry
Butter
Pepper black
Chili shreds (1)
  1. Seed CHILI and cut into fine shreads - it's for interest, not for hotness. Grind PEPPER fine,
  2. Mix ALL INGREDIENTS in a small sauce pan, bring to a simmer and simmer for a few minutes to reduce the alcohol.
  3. If desired, thicken with a little corn starch suspended in water.
  4. Serve hot.
#2 For Artichokes





 1/4
1/4
1/4 		c
c
c 		Lemon Juice
White Wine dry
Butter
  1. Mix ALL INGREDIENTS in a small sauce pan, bring to a simmer and simmer for a few minutes to reduce the alcohol.
  2. If desired, thicken with a little corn starch suspended in water.
  3. Serve hot in small but deep bowls for dipping artichoke leaves.
#3 For Asparagus





 1/4
1/4
2
tt 		c
c
T 		Lemon Juice
White Wine dry
Butter, salted
Pepper black
  1. Mix ALL INGREDIENTS in a small sauce pan, bring to a simmer and simmer for a few minute to reduce the alcohol.
  2. Dress asparagus lightly with this dressing and the asparagus will no longer make wine taste bad. Its a good dressing to use even if you aren't drinking wine with your asparagus.
NOTES:
  1. Chili: I use Fresno and seed them since hotness isn't the point. For more information see my Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    gjf_lemonbutter1 060325 ajg

©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted