Creamy Lemon Butter Sauce

Ingredients

• 2 small Shallots (finely minced)
• 2 cloves Garlic (minced)
• 0.5 cup White Wine (dry white wine such as Sauvignon Blanc)
• 2 tablespoons Fresh Lemon Juice (juice of about 1 lemon)
• 0.5 cup Unsalted Butter (very cold, cut into 2‑tbsp pats)
• 1 teaspoon Salt (fine sea salt, to taste)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Prepare Ingredients

   Finely mince the shallots and garlic, juice the lemon, measure the white wine, and cut the cold butter into 2‑tbsp pats. Keep the butter chilled until needed.

   Time: PT5M

2. Sauté Shallots and Garlic

   Heat the saucepan over medium heat, add a splash of oil if desired, then add the minced shallots and garlic. Sauté until softened and fragrant, about 2–3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Deglaze and Reduce Wine

   Pour in the white wine, increase the heat slightly, and let it simmer until reduced by half, roughly 4 minutes.

   Time: PT4M

   Temperature: medium heat

4. Add Lemon Juice

   Stir in the fresh lemon juice and mix briefly.

   Time: PT1M

   Temperature: medium heat

5. Incorporate Cold Butter

   Reduce the heat to low. Add one cold butter pat, whisk vigorously until fully emulsified before adding the next pat. Continue until all butter is incorporated and the sauce is smooth and glossy.

   Time: PT5M

   Temperature: low heat

6. Season and Finish

   Season with salt and freshly ground black pepper to taste. Give the sauce one final whisk and remove from heat.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

3g

Fat

20g

Fiber

0g