This Lemon Butter sauce is ready in 5-minutes!
With just 4-simple ingredients, you can make this super-smooth and savory sauce for chicken, pasta, fish or vegetables!
Light, tangy flavor with real lemon and no preservatives, additives, colorants or yucky stuff!
Why you'll love this recipe!
There's no reason to be intimidated by the thought of making a sauce! This is super easy!
- Quick, easy with 4 simple ingredients you probably already have in your kitchen!
- Perfect for chicken, pasta, fish and vegetables - this is not a sweet dessert lemon sauce, but better suited for more savory foods
- Make a big batch and store in the fridge; reheat what you need when you need it!
- Light and flavorful with all natural ingredients. No powders, mixes or preservatives!
Here's what you'll need:
There are so many variations of this recipe--some contain eggs while others are based on a roux. This recipe uses simple ingredients: lemons, butter, cornstarch and salt!
Here's how you make it:
If the thought of making a sauce makes you sweat, have no fear! This recipe goes lickity-split fast!
In a medium pan, melt butter on low heat
Whisk in cornstarch until it's dissolved. Remove pan from heat
Add fresh lemon in 1 teaspoon increments, whisking constantly. Taste for salt and serve! Now wasn't that easy?
The flavor is more on the tangy side than sweet, and the consistency is light, but not necessarily thick or creamy. If you prefer a thicker sauce, just add more cornstarch.
This recipe takes no time to make-about 10 minutes, but the results are delicious and if you have any leftover, you can easily reheat it!
Add the lemon last. When adding an acid (lemon, vinegar, wine) to dairy or fat (butter), add the acid last -OFF HEAT and in small increments while whisking constantly.
Start with ¼ cup of fresh juice. The recipe calls for ¼ - ½ cup. Taste it to see if it's "lemony" enough for you. If not, add a little more fresh lemon in one teaspoon increments, whisking constantly.
If you accidentally add too much, correct the tartness and acidity by adding a little sugar, salt or baking soda.
If you serve it with pasta, add about ¼ cup of the pasta water to the sauce; this helps the sauce stick to the pasta better.
Storage and reheating
If you have leftover sauce, simply store it in a jar and refrigerate up to 5 days.
To re-heat, pour it into a pan on medium heat and whisk until it reaches a smooth consistency. If its too thick, add a tablespoon of water and whisk.
One of the best ways to dress up this lemon-butter sauce is to add fresh or dried herbs. Pair the herb of your choice with whatever you're cooking!
But remember, dried herbs are stronger than fresh, so if you're using fresh herbs, add them at the end and use 3 times the amount of dried.
For example, if you want a Lemon Butter sauce with dried dill, add 1 tablespoon of dried dill at the beginning of the process; if you're using FRESH dill, use three-times as much (3 tablespoons) and add it at the END.
- Dill: perfect for fish and poultry
- Rosemary: roasted chicken, pork or beef
- Sage: turkey, pork, beef
I like to serve Lemon Butter sauce with chicken, asparagus and steamed or poached fish.
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
5-Minute Lemon Butter Sauce
- 2 sticks butter , unsalted
- ¼-½ cup fresh lemon juice ,about 2 large lemons or 4-6 small lemons
- 2 tablespoons cornstarch
- salt to taste
- Melt butter in medium saucepan on low heat2 sticks butter
- Whisk in cornstarch until there are no lumps; remove from heat2 tablespoons cornstarch
- Allow to cool for 2-3 minutes
- Add lemon juice in 1 teaspoon increments, whisking constantly; salt to taste; serve immediately¼-½ cup fresh lemon juice, salt