Lemon Butter Sauce Recipe

This lemon butter sauce recipe is an easy but tricky sauce to make, be sure to watch the video for some tips before you get started.

Browned lemon butter is a versatile sweet and tangy sauce that works well with beef, pork, chicken and seafood. One of our traditions has been serving lemon butter sauce with our New Years Day pork and sauerkraut dinner.

My favorite dish is Grouper Grenobloise: sauteed Grouper topped with capers, sauteed mushrooms, shrimp and browned lemon butter sauce. Lately I've been substituting Tilapia for the Grouper, Tilapia is easier to find in Ohio.

The secret to making this lemon butter sauce recipe is browning the butter just right.

Ingredients;

• 1 1/2 ticks of Butter
• 3 Cups of Water
• 3 Cubes Beef Base
• 3 Tablespoons Lemon Juice
• Dash Salt
• Cornstarch

First brown butter in skillet. The less you stir while the butter is browning the better. While butter is browning, place 3 cups of water and 3 cubes of beef base in sauce pan to make beef stock.

Do not rush the butter, the secret is to brown the butter right before it starts to burn. But, don't go too far, you want a sweet browned butter with lots of flavor.

After the butter has browned and the beef stock has boiled, pour the browned butter very carefully and slowly, into the beef stock. The two combined will splatter and boil over, you are basically pouring hot grease into water. Do not pour the butter sediment (the solids left in the skillet) into the beef base, this is where most of the salt from the butter remains. Add lemon juice.

Make a paste with cornstarch and water. Pour the cornstarch paste slowly into boiling sauce to thicken. Bring the sauce back to a boil to test thickness before adding more cornstarch paste. Add a dash of salt.

After a taste test you may want to add more lemon juice. This browned lemon butter sauce recipe makes about 3 cups.