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A classic, velvety sauce that comes together in minutes. Rich butter, zesty lemon, and a hint of garlic create a perfect topping for fish, chicken, asparagus, or pasta. So simple, yet so elegant.
For 4 servings
Prepare Ingredients
Reduce the Base Liquid
Emulsify with Butter
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A classic, velvety sauce that comes together in minutes. Rich butter, zesty lemon, and a hint of garlic create a perfect topping for fish, chicken, asparagus, or pasta. So simple, yet so elegant.
This french recipe takes 12 minutes to prepare and yields 4 servings. At 223.8 calories per serving with 0.48g of protein, it's a beginner-friendly recipe perfect for sauce.
Finish and Serve
Instead of parsley, try using other fresh herbs like finely chopped dill (excellent with fish), chives, or tarragon (classic with chicken).
For a richer, more decadent sauce, whisk in 2-3 tablespoons of heavy cream at the very end, after all the butter has been incorporated and the pan is off the heat.
Add 1-2 tablespoons of drained capers along with the parsley for a briny, tangy flavor that's perfect for chicken or veal piccata.
Add a pinch (about 1/4 teaspoon) of red pepper flakes with the garlic for a subtle touch of heat.
Fresh lemon juice is an excellent source of Vitamin C, a powerful antioxidant that supports the immune system, aids in iron absorption, and promotes healthy skin.
Garlic is known for its compound allicin, which has been studied for its potential antibacterial properties and its role in supporting cardiovascular health.
Butter, in moderation, provides fat-soluble vitamins like Vitamin A, crucial for vision and immune function, and Vitamin K2, which supports bone and heart health.
One serving (about 1/4 cup) contains approximately 220 calories, with the majority coming from the unsalted butter.
This sauce is high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet. However, it is made with whole ingredients like fresh lemon juice and garlic and is naturally low in carbohydrates, making it suitable for a keto lifestyle.
It's incredibly versatile! It pairs beautifully with pan-seared or baked fish (like salmon or cod), grilled chicken, shrimp, scallops, steamed vegetables (especially asparagus and broccoli), and pasta.
Absolutely. For a non-alcoholic version, substitute the white wine with an equal amount of chicken or vegetable broth. You may want to add an extra teaspoon of lemon juice to maintain the bright acidity.
A sauce typically breaks if the heat is too high or if the butter is added too quickly. To prevent this, maintain very low heat and whisk in the cold butter cubes one at a time, allowing each to emulsify before adding the next.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when cold. To reheat, place it in a saucepan over very low heat, whisking constantly until it becomes smooth and liquid again. Avoid using a microwave, as it will likely separate.