How to Make Lemon Butter Sauce : Butter Sauces

Ingredients

• 1/4 cup Fresh Lemon Juice (freshly squeezed)
• 1/2 teaspoon Shallot (finely chopped)
• 1 pinch Salt (kosher or sea salt)
• 2 tablespoons Unsalted Butter (cold, cut into small pats)
• 1 tablespoon Fresh Parsley (chopped flat‑leaf parsley)

Instructions

1. Heat Pan and Add Base Ingredients

   Place the sauté pan over high heat. Add the fresh lemon juice, chopped shallot, and a pinch of salt.

   Time: PT2M

2. Reduce Lemon Juice

   Allow the mixture to simmer, stirring occasionally, until the volume is reduced by about half (roughly 2‑3 minutes).

   Time: PT3M

3. Incorporate Cold Butter

   Reduce heat to medium‑low. Add the cold butter pats one at a time, swirling the pan after each addition so the butter emulsifies into the reduction.

   Time: PT2M

4. Finish with Parsley

   Stir in the chopped parsley and remove the pan from heat.

   Time: PT1M

5. Serve

   Pour the sauce over cooked tilapia, shrimp, or chicken piccata. Garnish with extra parsley or toasted almonds if desired.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

0 g

Carbohydrates

2 g

Fat

23 g

Fiber

0 g