Serving

Lemon Butter Sauce
Euro - American

Makes
Effort:
Sched:
DoAhead:  
var  
*
10 min  
Yes
Lemon butter sauce, often used with fish and various vegetables, 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



Fish Sauce

Lemon Wine Sauce for Fish now has its own page.

This is the sauce nearly every fish on our Varieties of Fish page (very large page) was tested.


#2 For Artichokes This recipe makes enough sauce for two large artichokes.



1/3
1/3
1/4
c
c
c
Lemon Juice
White Wine dry  
Butter, salted
  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, Broccoli, etc.



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. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
gjf_lemonbutter1 060315 r 160420 ajg   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.