Recipe For Garlic Lemon Butter Sauce

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 AND GARLIC BUTTER SAUCE

Steps:

• In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
• Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.

GARLIC LEMON BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months.

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:

• 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.

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!