How to make Lemon Butter Sauce

Ingredients

• 60 ml Lemon Juice (freshly squeezed from about 1 large lemon)
• 115 g Unsalted Butter (cut into small cold cubes)
• 0.5 tsp Salt (preferably fine sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Parsley (finely chopped)

Instructions

1. Gather and measure ingredients

   Measure 60 ml lemon juice, cut 115 g butter into cold cubes, mince parsley, and set salt and pepper aside.

   Time: PT2M

2. Reduce lemon juice

   Place a saucepan over low heat, add the lemon juice, and bring to a gentle simmer. Let it reduce by about half, roughly 2–3 minutes.

   Time: PT3M

   Temperature: low heat

3. Whisk in butter

   Lower the heat to very low. Slowly add the butter cubes while whisking continuously until each piece melts and the sauce becomes thick and glossy.

   Time: PT5M

   Temperature: low heat

4. Season and finish

   Stir in the salt, freshly ground black pepper, and chopped parsley. Taste and adjust seasoning if needed.

   Time: PT1M

5. Serve

   Immediately drizzle the warm sauce over cooked seafood such as shrimp, scallops, or grilled fish.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

0 g

Carbohydrates

1 g

Fat

22 g

Fiber

0 g