This sauce is really simple and easy to master. Make sure you start making the base with unsalted butter, as this allows you to have full control over the seasoning and final taste profile of the sauce. Freshly squeezed lemon juice is also preferable to any shop-bought alternatives, to ensure the flavors really shine in the sauce. Take the time to grate your garlic finely as you want to ensure you don’t have any lumps or chunks in your sauce when adding it to dishes.
You can introduce other ingredients to the sauce to add a little spice, if desired, such as red chili flakes for a kick. Or, for a more herbal take on the sauce, fresh parsley pairs well with the bright citrus of the lemon. Some chefs will also incorporate chicken broth in the base which can help to add a bit of structure and texture to the sauce if you prefer a thicker lemon butter sauce. Or you can use vegetable broth for a fully plant-based option. White wine frequently appears on the ingredients list for this much-loved sauce, adding a little more complexity to the final flavor. Varieties like Sauvignon Blanc, Chardonnay, or Chenin Blanc all work well in a lemon butter sauce if you do choose to add a splash of white wine.
When it comes to the method, the only tip you need to pay attention to is to ensure you remove the pan from the heat before adding the lemon juice. This helps to prevent the sauce from splitting or curdling when you bring all the ingredients together.
How to Serve it
If you’re making lemon butter sauce for pasta, this can be easily tossed with the pasta after cooking to combine the different ingredients together. The lemon butter notes pair exceptionally well with a dish like asparagus pasta, but it can really be used for any type of pasta dish from a lemon ricotta pasta dish to lemon tagliatelle.
For lemon butter sauce for fish dishes, try baking the fish separately and making the sauce when the fish is nearly cooked and ready to serve. You can then easily pour the sauce over the top of the fish on the plate and serve to guests when everything is still warm. Salmon is an excellent choice with lemon butter sauce, but shrimp and lobster are also tasty seafood varieties to explore with this one.
It can also be used as a dipping sauce for cooked vegetables or drizzled over other appetizing lunchtime dishes like couscous with roasted vegetables. Since it’s similar to hollandaise sauce, it also pairs well with egg dishes like poached eggs and avocado on toast, to add a creamy, citrus element to the recipe.
Storage
For any leftover sauce, it can be stored in the fridge in an airtight container for up to five days. When reusing, gently reheat on the stove over low heat to bring the sauce back up to temperature. It’s advisable not to reheat the sauce more than once.
