Easy Lemon Butter Sauce Recipes

Steps:

• Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
• Add Worcestershire sauce and pepper to taste.
• Spoon sauce over trout or other fish, sprinkle with parsley and serve.

Steps:

• Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
• Melt, blend and stir all the ingredients together.
• Toss with pasta and serve with chicken, veggies or just top with poppy seeds.

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

Steps:

• In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of stove.
• In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes.
• Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

Steps:

• Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
• Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
• When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

Steps:

• Combine garlic, lemon juice, salt, and pepper in blender until smooth.
• Add melted butter and blend. Pour mixture into sauce pan, add capers and parsley.
• Heat and serve. For convenience, this can be made ahead of time and kept in the refrigerator.

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

Steps:

• Cook the sliced onion in the lemon juice
• Add the chicken stock, thyme and cream. Season with pepper and salt
• Finally add the peas
• Serve with fried fish