4.0 from 3 votes
10 Minute Lemon & Butter Sauce (For Chicken, Fish & More!)
Whether you feel like your meal needs an extra little something, or you need a super quick and tasty pasta sauce or simple dip, this lemon & butter sauce is a great option! It takes just 10 minutes and 3 main ingredients - lemon, broth/stock and butter - to make it. An incredibly versatile sauce, you can tweak it by adding fresh herbs, garlic, shallots and more.
Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 4 to 6
Calories: 83 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 3 tablespoons lemon juice From 1 small lemon. Reduce the amount to just 2 tablespoons for a more subtle citrus flavor.
- 1 cup chicken broth /stock (or vegetable broth if preferred)
- 3 tablespoons butter Cold from the fridge and cut into 3 pieces. For a slightly thicker, more buttery sauce, feel free to increase the amount.
- 3 tablespoons fresh herbs e.g. thyme, basil, parsley, tarragon, cilantro/coriander (substitute with 1 teaspoon dried herbs)
- ¼ teaspoon salt Or to taste.
- ⅛ teaspoon pepper Or to taste.
Instructions
- Pour the lemon juice and broth/stock into a large saucepan or skillet/pan. Then cook on a medium high heat until reduced by about half.
- Now turn the heat down to medium low. Add the cold pieces of butter one at a time, swirling around until fully incorporated into the sauce.
- Stir in the fresh herbs and salt and pepper to taste. Serve spooned over chicken, steak or seafood, stirred through pasta with parmesan, or as a dip.
Cup of Yum
Notes
- Optional: Start by gently sautéing a crushed or chopped garlic clove or shallot in a little of the butter for extra depth of flavor.
- When to add the herbs: I usually add fresh herbs such as basil, parsley or coriander at the end, just before serving the sauce. If using dried herbs or a more hardy herb such as thyme, add them at the beginning with the lemon and broth.
- Adding the butter: Make sure to use cold butter straight from the fridge. Add it tablespoon by tablespoon, swirling in until fully combined. The sauce will become rich, creamy and slightly thickened.
- If you'd like to thicken the sauce more, simply add a little more cold butter. Keep the heat on medium low to reduce the risk of the sauce separating (although it will still taste fine if this happens).
- Variations: Try adding a few capers or chopped olives to the sauce (great with fish), a splash of cream, or a teaspoon of mustard. You can also experiment with different herbs. Thyme, parsley, basil, coriander, dill or Italian seasoning are all great options.
- Serving suggestions: Serve over chicken, steak, fish or another protein. The sauce is especially delicious if you first cook meat or fish in a pan, then make the sauce in the same pan with the cooking juices. As in this recipe for spinach and feta stuffed chicken breasts.
- This sauce is also great drizzled over vegetables, served as a simple dip, or even tossed through pasta (add plenty of parmesan cheese and add a little of the pasta cooking water to loosen up the sauce a little).
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
24mg
(8%)
Sodium
481mg
(20%)
Potassium
43mg
(1%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
518IU
(10%)
Vitamin C
8mg
(9%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 481mg | 20% |
| Potassium | 43mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.