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Lemon Butter Sauce

A Chef always has a list of versatile sauces that can be used on various foods. Sauce Vierge and Lemon butter Sauce are wonderful sauces, and served best with fish or shellfish.


  • 50 gm (2 oz) shallots, peeled and finely chopped
  • 2 tbsp white wine vinegar
  • 100 ml (3 1/2 fl oz) dry white wine
  • 1 tbsp cold water
  • 200 gm (7 oz) unsalted butter, chilled and diced
  • salt and freshly ground white pepper
  • lemon juice


  1. In a small heavy-bottomed saucepan, combine the chopped shallot, vinegar and wine and boil until you have about 1 tablespoon of syrupy liquid left.
  2. Add the cold water (this extra liquid will help the emulsion). Over a gentle heat, whisk in the cold diced butter, a little at a time, until completely amalgamated.
  3. The finished sauce will be creamy and homogeneous, and delicate lemon yellow. Season with a bit of salt and pepper, and finish with a squeese of lemon.


Amount per serving:
70.3 calories,
0.4 g protein,
2.9 g carbohydrate,
5.8 g fat,
79.8% calories from fat.

Cuisine: European

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