Lemon Butter Sauce, is a tangy, velvety, and slightly spicy concoction that will take your dishes from good to gourmet in a matter of minutes. Prepared with just a handful of ingredients – lemon juice, salted butter, salt, black pepper, and a pinch of paprika, this sauce is quick to make yet offers a transformative power over a wide array of dishes.
At its heart, the Lemon Butter Sauce is an emulsion, a beautiful blend of the tartness of lemon juice and the creamy richness of butter. It gets its seasoning from salt and a touch of heat from black pepper, while the paprika adds a hint of smokiness and warmth to the mix. This harmonious balance of flavours is what makes it such a versatile sauce, perfect for seafood, chicken, vegetables, and even pasta dishes.
The preparation is simple and straightforward. Lemon juice is first brought to a boil in a saucepan, then butter is added, and finally, it’s seasoned with salt, pepper, and paprika. The key to making this sauce is to ensure that it simmers and does not boil, preventing the emulsion from separating. What you’re left with is a smooth, luscious sauce ready to be drizzled, dipped, or smothered on your favourite dishes.
The next time you’re looking to elevate a meal with minimal effort, reach for this Lemon Butter Sauce recipe and transform your dish into a gourmet delight.
Basic Ingredients for Lemon Butter Sauce
Lemon Juice: Provides a fresh, tangy flavour that cuts through the richness of the butter. Lemon also aids in the emulsion process, helping to combine water-based and fat-based ingredients.
Salted Butter: Gives the sauce its creamy, luxurious consistency and adds depth of flavour. Using salted butter ensures the sauce is properly seasoned.
Salt: Enhances the flavours of the other ingredients and balances the tanginess of the lemon juice.
Black Pepper: Adds a bit of heat to the sauce, contrasting nicely with the richness of the butter.
Paprika: This ingredient contributes a subtle smokiness and warmth, adding another layer of complexity to the sauce.
- Cut your butter into small pieces before adding to the saucepan; this will help it melt more evenly.
- Maintain a low heat to keep the sauce at a simmer and prevent the emulsion from separating.
- This sauce is best served immediately while still warm.
- It pairs well with a variety of dishes, particularly seafood like grilled prawns or pan-seared salmon, but also works with chicken, vegetables, or pasta.
- If you have leftover sauce, store it in an airtight container in the refrigerator for up to 5 days.
- To reheat, warm it gently over low heat, whisking constantly to prevent separation. Do not microwave as it can cause the sauce to split.
Lemon Butter Sauce
- 60 ml lemon juice
- 350 g salted butter
- 2 g salt
- ½ g black pepper
- pinch of paprika
- In a saucepan, bring the lemon juice to a boil. Add the butter and season with salt, pepper and paprika. All the ingredients to simmer but not to boil so that the sauce doesn’t separate.