What Makes This Sauce So Good
Bright lemon and rich butter are a match made in heaven. The flavors meld beautifully, creating a tangy, refreshing sauce that elevates any dish.It’s thin without being watery and velvety smooth without being heavy. A literal dream!It’s so, so easy to make! Just a few minutes and a little whisking are all you really need. Perfect for those busy weeknights when dinner was the last thing on your mind!It’s a great make-ahead sauce to keep on hand. Just refrigerate it in an airtight container for up to a week, or freeze it in an airtight container up to three months! When you’re ready, reheat the lemon butter sauce on the stovetop over low heat. Let frozen sauce thaw in the refrigerator overnight first, though.
Key Ingredients
Browned Butter – Butter is great, but browned butter is out of this world. It gives the sauce a slightly nutty flavor (it’s completely nut-free, though!) that’s complex and basically incredible. You might look at the recipe and think “oh great, another step” but do. not. skip. this!Lemon Juice – You can’t have a lemon butter sauce with lemon juice! I recommend using juice from fresh lemons if you can, to really get that crisp lemony flavor. If you like a lighter flavor, though, go with store-bought, prepackaged juice.
Chef’s Tips
Use a small saucepan with a light base, so you can tell really see when the butter starts to brown.The butter needs a lot of attention while it’s browning, so don’t walk off. Whisk it, or swirl the saucepan gently, to keep it from sticking and burning. Be careful not to let it burn – it can happen fast.If your heat is too high, the lemon butter sauce will separate. It’ll still taste delicious, but it won’t have the look you’re going for. The key is to use a medium-low heat (except when you boil the lemon juice), and resist the urge to rush things.
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