Lemon Garlic Butter Sauce Recipe Whiskaffair

on Mar 02, 2021, Updated Dec 23, 2023 Want to try more sauce recipes? Try these: Thai Sweet Chili Sauce, Bechamel Sauce, Schezwan Sauce, and Lemon Herb Tahini Sauce.

About Lemon Garlic Butter Sauce

Are you looking for a sauce recipe that instantly flavors your grilled meat, fish, seafood, or vegetables? Then, try this quick and easy Lemon Garlic Butter Sauce. This sauce’s buttery, creamy, and zesty flavor will surely tickle your taste buds. My entire family loves it, so I make it often. My recipe for this sauce is based on the traditional Beurre Blanc sauce that combines butter with either vinegar or a wine reduction. This creamy, buttery sauce is super simple and fuss-free. It can be prepared in 15 minutes using very few ingredients. If you love lemony flavors in your recipes, then this sauce is for you. Believe me, once you pour it over meats or vegetables, they taste like a fancy dish from a professional chef’s kitchen. This sauce’s consistency is runny but thick enough to coat food nicely. This recipe makes approximately 2 cups of Garlic Butter Sauce, but you can easily halve, double, or triple it. Milk – To make this lemon butter sauce rich and creamy, use whole milk (full-fat milk). Do not use skim milk or low-fat milk; they won’t give you the same delicious result. Butter – This sauce has a lot of butter. Do not be intimidated by the quantity; reduce it. Use good quality, cold, unsalted butter. Flour – All-purpose flour is added to thicken the sauce. Lemon Juice is the star ingredient of this sauce recipe. It adds a nice tangy taste, making the sauce unique. Use only fresh lemon juice. Bottled lemon juice will not work in this recipe. You can also add some lemon zest to this lemon sauce. Other – You will also need garlic, onions, salt, ground pepper, and fresh parsley. Fresh garlic adds a unique taste, but you can also replace it with garlic powder. Optional – Add ¼ cup of shredded parmesan cheese at the end of cooking for a lovely umami flavor. White Wine adds a sweet and fruity taste to the buttery sauce. Use an inexpensive white wine with more tannin. The more fruit extract and tannin a wine has, the deeper and richer the flavor it will give the dish. Remember that all alcohol from the wine will evaporate during cooking, and only the taste will remain.

½ cup chicken broth ½ cup whole milk 3 teaspoon minced garlic ¼ cup finely chopped onion

You can replace the chicken broth with vegetable broth to make a vegetarian sauce. Add 1 cube of butter to a medium-sized saucepan and heat over medium heat until it melts. Note – Make sure the butter is chilled. It will bring down the sauce’s temperature, and the sauce will not curdle when lemon juice is added to it. Note – Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it. Tip – Be very careful about adding any extra salt. The chicken broth also has salt in it.