Lemon Butter Sauce

Ingredients
Directions

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.


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    This was tasty but waaay too tart for my taste. I added about 2 T sugar, more pepper and a second generous dash of cayenne pepper sauce and it balanced out very nicely. I added the sugar gradually until the bite was where I wanted it. I also had run out of butter at a stick and a half and I think it ended up fine. Served it over sautee'd fish and a fairly simple rice and edamame. Everything ended up with lemon butter sauce on it.
    I was pleasantly surprised by the flavor the tartness of the lemons was refreshing. I did do some substituting cooking sherry for the wine, yellow onion for shallots, almond milk for cream and instead of 2 sticks of butter I used 1. I can see myself making this again.
    I followed the recipe loosely, based on what I had on hand. I used milk instead of cream, hot pepper flakes instead of hot sauce, sweet onion instead of shallots, and dried parsley instead of fresh. I poured the sauce over whole wheat spaghetti, broccoli, and peas. It was delicious, I couldn't stop eating it. I docked one star here because it was so buttery, it made it more like guilty pleasure food... Anyway, 4 star recipe is good, I'm stingy.
    This sauce turned out great! I did a few things different though. First, I sauteed mushrooms in olive oil with some salt and pepper. Then I added the minced shallots, wine, garlic, and the juice from 3 lemons instead of putting the lemons in whole. I let that cook for about 3 minutes, then added the hot sauce(siracha, worcestershire, and salt and pepper. I let that cook for 3 minutes then added a tablespoon of flour to thicken it up some. Then added the cream, and then the butter. It was very lemony, but after all it is called "Lemon Butter Sauce"!
    Yummy. Great on fish and veggies. Next time I will just try two lemons. But overall a hit with my family!!!
    I followed this recipe to the T and it was way too acidic. I had to throw out dinner. I tried to improvise but 3 lemons was way too overpowering. I'm not sure if it was because I cooked the lemon like the recipe calls for instead of squeezing the fresh lemon. I was very disappointed.
    This sauce is so good you'll want to lick the spoon clean and finish off the rest of the sauce sans any fish. I prepared this to accompany grilled halibut and it was the perfect complement to the halibut. Even my picky husband and hard-to-please 21 y.o. son thought it was delicious. I followed Emeril's recipe to the "t" and it turned out perfect. I think it would also taste great on salmon or grilled shrimp. Maybe even on veggies. It's so good, you could serve it alone!
    Wonderful! Used non-fat milk and only 1 stick of butter, 2 lemons and it was utterly delicious.
    Fantastic with Chicken Milanese. My family loved this!
    I love this sauce! Made it for a salmon dish and it was wonderful. I wish I had this recipe when I was making steamed mussels. Emeril's recipes provide so much flavor. I would have never thought of putting Worchestershire in a lemon butter sauce, but it was awesome. Next time I make this recipe, I will probably squeeze the lemons too.
    Amazing....a definite for fish, chicken or even veggies. Great lemon flavor and very easy to make. Definitely tastes like a 5-star restaurant sauce.
    I made this sauce to serve with salmon. It was delicious! I used only the lemon juice (small lemons) not the whole peeled lemon and I did not strain the sauce. This sauce will go well with either fish or chicken. My family and friends really loved it!
    This sauce is the BOMB!!!! OMG!! We just finished having dinner, I made this sauce with chicken, my family loved it! Even my picky daughter loved it! We could have just ate the sauce with a spoon! I followed the advice of another reviewer and just added fresh lemon juice (about 2 medium lemons) and it was perfect! Not too overpowering and not too weak. Next time I'm making this sauce with shrimp! ooooooooooo....
    I love this sauce. Simply delicious on just about anything! A must try if you haven't already.
    I read the other reviews before trying this sauce, but I decided to make the original first so I could give an accurate reveiw. I did start with small lemons so I didn't get the same results as stan & branden... although, I LOVE the flavor of lemon juice on my fish so I don't think I would have minded if the lemons were dominating. It wasn't too lemony at all. It is a LEMON butter sauce after all. I did the peeled, quartered and crushed lemon method and I did taste a hint of the bitter lemon pith in the finished sauce like TYNA mentioned. It wasn't very unpleasant and I see why Emeril did it, but I think I'll just use lemon juice next time.That is the only reason I'm not giving this recipe 5 stars. Other than that, the sauce was perfect! The amount of salt was just right. I could have even added a touch more & I'm very sensitive to salt because I've been eating a low salt diet all my life due to my family history of high blood pressure.
     
     I used it over pan seared tilapia and it really made an otherwise boring dish very exciting and delicious.This recipe is a keeper!
    Prepared boneless chicken breasts with Breadcrumb crust and pan fried, put in oven to complete cooking. Awesome sauce... Can't wait to try on Fish!
    made this for my mom when she visited from michigan & we all loved it
    We used 2 small lemons squeezed, Maybe 1/4 cup fresh juice. We did not strain and left all the tasty pieces of shallot and garlic in the sauce. It turned out awsome!!!! Poured it over Grilled Boneless chicken breast marinated in 1 Tbls Balsamic Vinegar, Itialian seasonings of your choice, 1/4 cup olive oil, & 1/4 cup water. Topped with Goat cheese and Sundried Tomatoes in Olive oil. We will make this over and over again!!!!!
    I served the sauce with fresh Alaskan Halibut. We couldn't stop raving about how wonderful the sauce was. I would recommend this to anyone. Unlike the previous reviews I did not think the lemon was too over powering - perhaps because my lemons were actually on the small side. I do agree though that it would be a lot easier just to squeeze the lemon juice into the pan rather than peeling then mashing while you cook.
     
    I LOVED THE SAUCE WHICH I USED AS A DIP FOR LOBSTERS AND VEGES....HMMM...I DO AGREE THAT IF YOU JUICE THE LEMONS IT IS ALOT EASIER, BUT I DID IT THE HARDER WAY, AND IF YOU USE 3 SMALL LEMONS, THEY DONT OVER OVER POWER THE FLAVOR, MOREOVER I THINK THAT THIS SAUCE WOULD GO GOOD WITH ANYTHING....I LOVE IT!
    You are right on stan, way to much lemon and it ruined my dinner I was making dinner for my wife. It was her first day back to work after having our baby six weeks ago and I wanted to make her a speical meal man do I wish I would of read stans reviewfirst. The lemon was way over powering it was down right gross it as all you could taste I aslo bought jumbo lumb crab meat(20$worth) to put over top of the the fish which was over a bed of jasmine rice but you wouldnt know it cause all you could taste was lemon. I was ok with the salt but again stan was right on about the lemon but like stan i will give this a two stars cause with a little work and a lot less lemon this can be a very good dish.
    There is way too much lemon and salt in this recipe! All you need to do is one lemon cut in half and crush the halves in your hand over the mixture. There is no need to mash them unless you have no hand-strength. Also reduce the salt to 1/4 teaspoon as lemon juice has a saltiy essence to begin with. Want a thicker sauce? You don't need 1 cup of dry wine. I much prefer a half cup of flat champagne. I USUALLY LOVE EMERIL's RECIPES! But this one was a tremendous letdown. The only reason I bumped it up to 2 stars is because with some adjustments it becomes a good one.
    its so good, instead of making this sauce for the fish...i make fish so that i can have the sauce.
    I used this with tilapia covered with artichokes, baby portabellas, spinach, black olives, and capers with this sauce. I will make sure next time to just juice the lemons into the sauce because some of the white on the lemon gave it a bitter taste when I tasted it from the pot. But once I put it on the fish and topping and then baked it, it somewhat went away and turned out pretty good. My 6 and 7 year old kids are fairly picky. They loved it, one didn't like the mushrooms and the other didn't like the artichokes. But I loved them and next time they can just pick it out. I finally got my kids to eat fish!!!!
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