Is Lemon Butter Sauce healthy?

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.

What can I serve this sauce with?

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.

Can I make this sauce without white wine?

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.

Why did my sauce separate or 'break'?

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.

How do I store and reheat leftover sauce?

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.

Home / Recipes / french / Lemon Butter Sauce

frenchEasygluten freenut freesoy freeketo

Lemon Butter Sauce

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

COOK

SERVES

0.25 CUP

224 cal

SERVINGS

INGREDIENTS

For 4 servings

½ cupunsalted butter · cold and cut into 1-tablespoon cubes2 clovegarlic · finely minced¼ cupdry white wine · such as Sauvignon Blanc or Pinot Grigio¼ cuplemon juice · freshly squeezed½ tspsalt · or to taste¼ tspblack pepper · freshly ground2 tbspfresh parsley · finely chopped

NUTRITION · PER SERVING

224

CALORIES · 0.25 CUP

Protein0g · 0%

Carbs2g · 4%

Fat23g · 92%

Fiber0g

Sodium296mg

Potassium45mg

Phosphorus13mg

How we calculate →

INSTRUCTIONS

4 steps. 7 minutes total.

4 STEPS

1
Step 1
- a.Prepare Ingredients
- b.Ensure your butter is cold, straight from the refrigerator. Cut it into tablespoon-sized cubes.
- c.Finely mince the garlic cloves and finely chop the fresh parsley.
- d.Squeeze fresh lemons to get 1/4 cup of juice.
2
Step 2
- a.Reduce the Base Liquid
- b.In a small, heavy-bottomed saucepan, combine the dry white wine, lemon juice, and minced garlic.
- c.Bring the mixture to a simmer over medium heat.
- d.Allow it to simmer for 3-4 minutes, or until the liquid has reduced by about half. This concentrates the flavor.
3
Step 3
- a.Emulsify with Butter
- b.Reduce the heat to the lowest possible setting. It's crucial that the sauce does not boil from this point on.
- c.Begin adding the cold butter cubes, one or two at a time, while whisking constantly.
- d.Wait for each piece of butter to almost completely melt and incorporate into the sauce before adding the next. This slow process creates a stable, creamy emulsion.
- e.Continue until all the butter is whisked in and the sauce is smooth, pale, and slightly thickened.
4
Step 4
- a.Finish and Serve
- b.Once the last cube of butter has melted, immediately remove the saucepan from the heat.
- c.Stir in the chopped fresh parsley, salt, and freshly ground black pepper.
- d.Taste the sauce and adjust seasoning if necessary. For a richer flavor, you can add another pinch of salt or a tiny squeeze of lemon.
- e.Serve immediately for the best texture and flavor.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold butter. This is the most critical tip. Cold butter melts slower, allowing it to emulsify properly with the liquid base without separating.
2
Low heat is key. After the initial reduction, keep the heat very low. If the sauce gets too hot or boils, the emulsion will break and the sauce will become oily.
3
Whisk constantly. Continuous whisking helps incorporate the butter and creates the velvety smooth texture.
4
Use fresh lemon juice. Bottled juice lacks the bright, vibrant flavor of freshly squeezed lemons and can sometimes have a bitter aftertaste.
5
If the sauce breaks (separates), remove it from the heat and whisk in a teaspoon of cold water or cream. This can often help bring the emulsion back together.
6
This sauce is best served fresh. It will solidify in the fridge but can be gently reheated over very low heat while whisking.

RECIPE VARIATIONS

Adapt it for your goals.

Herbaceous

Instead of parsley, try using other fresh herbs like finely chopped dill (excellent with fish), chives, or tarragon (classic with chicken).

Creamy Lemon Butter Sauce

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.

Lemon Caper Sauce (Piccata Style)

Add 1-2 tablespoons of drained capers along with the parsley for a briny, tangy flavor that's perfect for chicken or veal piccata.

Spicy Kick

Add a pinch (about 1/4 teaspoon) of red pepper flakes with the garlic for a subtle touch of heat.

HEALTH BENEFITS

Why this is on our healthy list.

lemon

Rich in Vitamin C

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

Contains Allicin from Garlic

Garlic is known for its compound allicin, which has been studied for its potential antibacterial properties and its role in supporting cardiovascular health.

butter

Source of Fat-Soluble Vitamins

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.

QUESTIONS?

Frequently asked questions

One serving (about 1/4 cup) contains approximately 220 calories, with the majority coming from the unsalted butter.

PAIRS WELL WITH

Complete meals featuring this recipe

american·25 min·615 cal

EXPLORE

Cuisines we love

American742 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion0 Greek1 Gujarati375

Lemon Butter Sauce

For 4 servings

4 steps. 7 minutes total.

Step 1

Step 2

Step 3

Step 4