European Lemon Butter Sauce, No Added Refined Sugar
International dishesSauces and DipsEurope and North AmericaAbout 10 minutes
A bowl of sauce in the fridge speeds up any meal, and this European lemon butter sauce takes about 10 minutes. It is buttery, bright with lemon zest and gently sharp with garlic. The catch is that burnt garlic turns the whole bowl bitter.
The garlic goes in once the butter has melted and the mixture is bubbling lightly, and cooks for 30 seconds to 1 minute until fragrant but not yet browned. The grated zest goes in with the juice, a quick stir, and the pan comes off the heat.
This batch weighs about 229g, at roughly 526 calories per 100g.
Method
Set a small pan or pot over medium heat, add 85 grams unsalted butter and 60ml olive oil, and heat until the butter has melted completely and the mixture bubbles lightly.
Add 6 large minced garlic cloves, stir and cook for about 30 seconds to 1 minute, until the garlic smells sweet but has not browned, as burnt garlic makes the sauce bitter.
Finely grate the zest of 1 lemon and squeeze out the juice, then add both to the pan and stir.
Scatter in the chopped parsley, season with salt to taste and turn off the heat.
Tips
Garlic needs only 30 seconds to 1 minute, as browning makes the sauce bitter.
Lemons are expensive and hard to find, so limes can stand in, using the juice only, since lime zest is quite bitter.
Grating the zest before squeezing the juice holds on to more of the aroma.
The sauce suits seafood, roast chicken, boiled vegetables and European dishes.
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