Lemon Butter Sauce for Pasta, Fish & More Recipe
This Lemon Butter Sauce is a versatile, vibrant sauce perfect for elevating pasta, fish, and more. Made with sautéed shallots and garlic, white wine, fresh lemon juice, and finished with cold butter whisked in for a creamy, glossy texture, this sauce adds bright flavor and richness to your dishes in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Gluten Free
Ingredients
For the Sauce
- 2 Tablespoons olive oil
- 1 small shallot, finely diced
- 2 – 3 cloves garlic, minced
- ½ Cup dry white wine (such as Muscadet, un-oaked chardonnay or sauvignon blanc)
- 2 Tablespoons fresh lemon juice, freshly squeezed
- ½ Cup butter (1 stick), cold and cubed
- Fine kosher salt, to taste
- Black or white pepper (optional), to taste
Instructions
- Saute Shallots and Garlic: In a medium saucepan, heat the olive oil over medium-low heat. Add the finely diced shallot and sauté for 3 to 4 minutes until the shallots become translucent. Add the minced garlic and cook for an additional minute until fragrant but not browned.
- Simmer Liquids: Pour in the dry white wine and fresh lemon juice. Whisk to combine the ingredients, then bring the mixture to a gentle simmer. Continue whisking frequently and allow it to reduce until the liquid is nearly evaporated and almost dry, intensifying the flavors.
- Incorporate Butter: Remove the pan from the heat. Begin adding the cold cubed butter one piece at a time, whisking constantly. Add the next cube only when the previous one is almost fully melted. Continue this gradual addition and whisking process until all the butter is incorporated and the sauce is smooth, glossy, and thickened.
- Season and Strain (Optional): Season the sauce with kosher salt and black or white pepper to taste. For a silky texture, you may strain the sauce through a fine mesh strainer if desired.
- Serve: Serve the sauce immediately. For pasta, gently toss cooked pasta into the sauce with about ½ cup of reserved starchy pasta water. Stir constantly over low heat for 2 to 3 minutes until the sauce thickens and coats the pasta beautifully.
Notes
- Use cold butter to properly emulsify the sauce for a creamy texture.
- Choose a dry white wine like Muscadet or Sauvignon Blanc for best flavor and acidity balance.
- Do not overheat butter when adding to avoid breaking the sauce.
- Straining the sauce is optional but results in a smoother sauce.
- Reserve pasta water when cooking pasta; the starch helps the sauce adhere better.
