Lemon Pepper Butter Sauce
User Reviews
5.0
6 reviews
Excellent
Lemon Pepper Butter Sauce
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Easy FAST and ready for everything! This lemon pepper butter sauce is perfect on fish, shrimp, lobster and chicken.
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Ingredients
- 12 tbs butter
- 2 lemon zest
- 2 lemon juice
- 1 tbs black cracked pepper
- 2 teaspoon ground black pepper
- 1 pinch kosher salt
Instructions
- Over low to medium heat on the stove top, melt the butter in a small sauce pan.
- When the butter is melted, add the zest and juice of two lemons, cracked black pepper, ground pepper and a pinch of salt. Turn off the heat.
- Mix well with a spoon and serve immediately. Mix just before using on your dish.
Notes
- Substitutions
- When melting the butter, do so gently over a low heat. This takes a bit longer, but it helps keep things on an even keel while cooking.
- You can make this sauce last minute. I haven't noticed that it tastes better after sitting for a while.
- The cracked black pepper is going to add bigger pops of flavor to your sauce, so that is why it is included. The ground black pepper gives you some heat and also pepper flavor.
- When zesting a lemon, be sure to avoid getting down into the "white" part of the lemon as it is way more bitter. The yellow part will give you the bright lemony flavor. It is very powerful.
- The juice gives you a bit of acidity which is welcome in this heavier buttery sauce. Be sure to avoid getting seeds in your sauce. I always squeeze mine over the palm of my hand to catch the seeds.
- Once the butter is melted, turn the heat off and add the other ingredients. Stir well.
- This avoids the possibility of boiling your butter or boiling off any of the juicy acidic lemon.
- Before serving, stir well and tell your guests to stir their sauce before adding to their food.
- Butter: I recommend using either salted or unsalted real butter, however, if you can't find this it is possible to use a butter substitute (margarine, for example) or a butter flavored olive oil. If you use either of those, the taste will be somewhat different and you'll want to taste at each step of the recipe.
- Lemon: There really isn't a way to substitute for the lemon zest, however, you can use the bottled lemon juice for the fresh lemon juice if needed.
- Pepper: Both the cracked black pepper and the ground pepper are needed in this recipe, however, if you only have one or the other, then use that. If using only cracked black pepper, use a larger grind for the cracked pepper and a smaller grind for the ground pepper. If using only ground pepper, then taste as you go until it is the right amount of peppery for you.
- Salt: The pinch of salt is really necessary to give the pop you'll want in the final product
Nutrition Information
Show Details
Serving
1Tbs
Calories
156kcal
(8%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
155mg
(6%)
Potassium
32mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
533IU
(11%)
Vitamin C
5mg
(6%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1Tbs | |
| Calories | 156kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 155mg | 6% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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