This lemon-garlic butter sauce recipe is the perfect addition to any seafood dish. It's packed with flavor and comes together in just a few easy steps. The combination of the tangy lemon, aromatic garlic, and rich butter makes for a sauce that will elevate your seafood to the next level.
The unique ingredient in this recipe that may not be commonly found in homes is clam juice. Clam juice is a broth made from clams and is often used in seafood recipes to enhance flavor. If you're heading to the supermarket, you might find it in the canned fish aisle.
Ingredients for Lemon-Garlic Butter Sauce
Clam juice: This is a broth made from clams, and it enhances the seafood flavor in the sauce.
Dry sherry: Dry sherry is a type of white wine that adds a bit of sweetness and acidity.
Whole milk: Whole milk adds creaminess to the sauce.
Garlic: Garlic adds a pungent, spicy flavor that's essential in this sauce.
Shallots: Shallots have a delicate, sweet flavor that complements the other ingredients.
Bay leaf: This herb adds a subtle bitterness that balances the sweetness of the sauce.
Unsalted butter: Unsalted butter allows you to control the saltiness of your sauce, and adds richness.
Flour: Flour is used to thicken the sauce.
Salt: Salt enhances the other flavors in the sauce.
White pepper: White pepper adds a bit of heat to the sauce.
Lemon juice: Lemon juice adds acidity and a fresh, bright flavor.
One reader, Fletch Dubose says:
This lemon-garlic butter sauce is a game-changer for seafood! It's a burst of flavors that perfectly complement any dish. The tangy lemon and rich butter create a heavenly combination. It's easy to make and elevates any seafood dish to a whole new level. Highly recommended!
Mastering the Techniques for Lemon-Garlic Butter Sauce
How to reduce the liquid: Simmer the clam juice, sherry, whole milk, garlic, shallots, and bay leaf in a small saucepan over medium-high heat until the liquids have reduced by about ½.
How to make a roux: Heat 1 tablespoon of butter in a separate saucepan over medium heat until foamy, then sprinkle in the flour, stirring for a couple of minutes with a metal whisk until well mixed. It should be tan, but not browned.
How to incorporate the roux: Slowly add the reduced mixture to the roux, stirring quickly to incorporate. Lower the heat to low, remove the bay leaf, and continue to whisk to incorporate.
How to emulsify the butter: Slowly whisk in the unsalted butter, 2 tablespoons at a time, letting each addition fully melt and be incorporated into the sauce before adding more.
How to adjust consistency: If the sauce is too thick, add some more clam stock or water to reach the desired consistency.
How to serve: Serve the lemon-garlic butter sauce over seafood and enjoy!
How To Make Lemon-Garlic Butter Sauce for Seafood
Perfect for seafood dishes, this creamy, rich, and buttery Lemon-Garlic Butter Sauce is loaded with flavor from butter, lemon juice, and sherry.
Serves:
Ingredients
- ½cupclam juice,or chicken stock
- ½cupdry sherry
- ½cupwhole milk,or 3 tbsp cream with 5 tbsp of water
- 1tbspgarlic,minced
- 1tbspshallots,minced
- 1bay leaf
- 1tbspunsalted butter
- 1tbspflour
- 1½lbunsalted butter,(2 sticks)
- ½tspsalt
- ½tspwhite pepper
- 1tbsplemon juice
Instructions
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Place the clam juice, sherry, whole milk, garlic, shallots, bay leaf in a small saucepan.
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Heat on medium-high heat and let simmer until the liquids have reduced by about ½.
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In a separate saucepan of 1-qt minimum size, heat 1 tablespoon of butter in the saucepan on medium heat until it is foamy.
-
Sprinkle in the flour, stirring for a couple of minutes with a metal whisk until well mixed. It must be tan, but not browned.
-
Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When adding some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
-
Lower the heat to low. Remove the bay leaf.
-
Slowly whisk in the butter, 2 tablespoons at a time. Let the butter tablespoons fully melt and be incorporated into the sauce before adding more tablespoons.
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Stir in the lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick.
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Serve over seafood, and enjoy!
Recipe Notes
Use whole milk or cream with water. Do not use low-fat milk or the sauce may curdle.
Nutrition
- Calories: 7830.75kcal
- Fat: 851.38g
- Saturated Fat: 538.68g
- Trans Fat: 34.15g
- Monounsaturated Fat: 220.54g
- Polyunsaturated Fat: 32.18g
- Carbohydrates: 37.59g
- Fiber: 1.84g
- Sugar: 12.62g
- Protein: 28.86g
- Cholesterol: 2258.35mg
- Sodium: 3079.65mg
- Calcium: 508.14mg
- Potassium: 706.44mg
- Iron: 9.80mg
- Vitamin A: 7213.44µg
- Vitamin C: 14.83mg
Elevate Your Sauce: Pro Tip for Lemon-Garlic Butter
When making your lemon-garlic butter sauce, it's crucial to add the butter slowly and let each addition fully melt before adding more. This process, known as emulsification, will ensure your sauce is smooth and velvety, rather than separated. If the butter is added too quickly or the heat is too high, the sauce may break, resulting in a greasy texture. So, take your time and keep the heat low for the best results.
Time-Saving Tips for Preparing Lemon-Garlic Butter Sauce
Plan ahead: Before starting the recipe, gather all the ingredients and equipment needed. This will help streamline the cooking process and minimize interruptions.
Prep in advance: Chop, measure, and prepare ingredients ahead of time to save time during the actual cooking process.
Multi-task: Look for opportunities to multi-task, such as preparing the sauce while the seafood is cooking, to maximize efficiency in the kitchen.
Use quality ingredients: Quality ingredients often require less manipulation and can enhance the overall flavor, saving time on complex preparations.
Streamline cleanup: As you cook, clean and organize your workspace to avoid a cluttered kitchen, making cleanup more efficient.
Optimize cooking time: Utilize cooking time effectively by starting with the components that take the longest to cook, allowing you to work on other tasks simultaneously.
Substitute Ingredients For Lemon-Garlic Butter Sauce for Seafood Recipe
clam juice - Substitute with vegetable broth: Vegetable broth can add a savory depth similar to clam juice and can complement the seafood flavors in the dish.
dry sherry - Substitute with white wine vinegar: White wine vinegar can provide the acidity and complexity that dry sherry adds to the sauce.
whole milk - Substitute with coconut milk: Coconut milk can add a creamy texture and a hint of sweetness, enhancing the richness of the sauce.
garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor similar to garlic, adding depth to the sauce.
unsalted butter - Substitute with olive oil: Olive oil can add richness and a smooth texture to the sauce, similar to butter.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, similar to flour, to achieve the desired consistency for the sauce.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a rich, buttery flavor and a smooth texture, similar to unsalted butter.
lemon juice - Substitute with white wine vinegar: White wine vinegar can offer the tangy acidity and brightness that lemon juice brings to the sauce.
Elevate Your Seafood Dish: Presentation Tips
Elevate the seafood: Gently arrange the cooked seafood on the plate, ensuring it is the focal point of the dish. Place it strategically to create visual interest and showcase the quality of the ingredients.
Incorporate vibrant colors: Introduce colorful elements such as microgreens, edible flowers, or finely diced bell peppers to add a pop of color to the plate. This will enhance the visual appeal and make the dish more enticing.
Emphasize precision: Pay close attention to the placement of each component on the plate. Use tweezers to delicately position garnishes and ensure that every element is meticulously placed with precision.
Utilize negative space: Allow the plate to breathe by incorporating negative space. This will create a sense of balance and sophistication, allowing the dish to stand out and be visually striking.
Add a touch of elegance with edible gold leaf: For an extra touch of luxury, delicately place a small piece of edible gold leaf on the plate. This subtle addition will elevate the dish and add a touch of opulence.
Incorporate texture: Consider adding a textural element, such as a delicate tuile or a crispy garnish, to provide contrast and depth to the dish. This will elevate the overall dining experience.
Highlight the sauce: Use a small spoon to carefully drizzle the luscious lemon-garlic butter sauce around the seafood, ensuring it complements the dish without overpowering it.
Garnish with precision: Sprinkle a pinch of finely chopped fresh herbs, such as chives or parsley, on the plate to add a burst of flavor and a visually appealing finishing touch.
Preserving Lemon-Garlic Butter Sauce: Storage and Freezing Guide
- To store the lemon-garlic butter sauce, let it cool down to room temperature first. Once cooled, transfer the sauce to an airtight container or jar with a tight-fitting lid.
- Refrigerate the sauce for up to 1 week. The butter in the sauce will solidify when chilled, so you'll need to reheat it before using.
- To reheat, place the desired amount of sauce in a saucepan over low heat. Stir constantly until the sauce is heated through and the butter has melted. You may need to add a splash of water or clam juice to thin out the sauce if it's too thick.
- For longer storage, you can freeze the lemon-garlic butter sauce. Transfer the cooled sauce to a freezer-safe container or zip-top bag, leaving some headspace for expansion.
- Label the container with the date and contents, then place it in the freezer. The sauce will keep for up to 3 months.
- To thaw, transfer the frozen sauce to the refrigerator and let it thaw overnight. Reheat as described above, stirring well to combine any separated butter.
- Note: The sauce may lose some of its smooth texture after freezing and thawing, but it will still taste delicious. If you prefer, you can whisk in a little extra butter or cream to restore the creamy consistency.
How To Reheat Leftover Lemon-Garlic Butter Sauce
Reheat the lemon-garlic butter sauce in a saucepan over low heat, stirring occasionally until it's warmed through. Be careful not to let the sauce boil, as this can cause the butter to separate and result in a greasy texture.
If the sauce has thickened up in the refrigerator, you can thin it out by whisking in a little clam juice, chicken broth, or water until it reaches your desired consistency.
For a quick and easy method, place the leftover sauce in a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it's heated through. This method works best for smaller portions of sauce.
If you have a double boiler, you can use it to gently reheat the sauce without the risk of it separating. Place the sauce in the top part of the double boiler and heat it over simmering water, stirring occasionally, until it's warmed through.
When reheating the sauce, you may notice that some of the flavors have mellowed. To brighten up the taste, add a squeeze of fresh lemon juice and a pinch of salt to the sauce before serving.
If you're planning to serve the reheated sauce over seafood, you can also try placing the cold sauce directly over the hot fish, shrimp, or scallops. The heat from the seafood will help to warm up the sauce, and the flavors will meld together nicely.
Interesting Trivia About Lemon-Garlic Butter Sauce
The lemon-garlic butter sauce is a versatile addition to various seafood dishes. It can be used to enhance the flavors of shrimp, fish, or scallops, adding a rich and tangy taste to the meal. This sauce can also be used as a dipping sauce for seafood appetizers or as a drizzle over grilled seafood. Its creamy texture and zesty flavor make it a delightful accompaniment to a wide range of seafood dishes.
Budget-Friendly: Making Lemon-Garlic Butter Sauce at Home
The cost-effectiveness of this lemon-garlic butter sauce for seafood recipe largely depends on the availability and cost of the ingredients. While the use of clam juice, sherry, and unsalted butter may be on the higher end, the resulting rich and flavorful sauce can elevate a simple seafood dish. The approximate cost for a household of 4 people would be around $20-$25. Considering the quality and taste, the overall verdict for this recipe would be an 8 out of 10, making it a worthwhile investment for a special seafood meal.
Is Lemon-Garlic Butter Sauce Healthy or Unhealthy?
The lemon-garlic butter sauce recipe, while undeniably delicious, raises some concerns from a nutritional standpoint. The heavy reliance on butter and the use of whole milk contribute to a high saturated fat content, which can be detrimental to heart health when consumed in excess. Additionally, the recipe calls for a significant amount of salt, which may be problematic for individuals with hypertension or those following a low-sodium diet.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter used and replace some of it with heart-healthy olive oil
- Opt for low-fat milk or a plant-based alternative, such as almond milk, to decrease the saturated fat content
- Use less salt and enhance the flavor with additional herbs and spices, such as fresh parsley, thyme, or red pepper flakes
- Increase the amount of garlic and lemon juice to boost the sauce's nutritional value and add a vibrant, fresh taste
- Serve the sauce over lean proteins, such as grilled fish or shrimp, and pair it with a side of steamed vegetables for a balanced meal
By making these adjustments, you can create a more nutritious version of the lemon-garlic butter sauce that still packs a flavorful punch. Remember, moderation is key, and enjoying this sauce as an occasional treat can be part of a healthy, balanced diet.
Editor's Take: Lemon-Garlic Butter Sauce for Seafood
This lemon-garlic butter sauce recipe is a delightful blend of flavors that will elevate any seafood dish. The combination of clam juice, sherry, and milk creates a rich and savory base, while the addition of garlic, shallots, and lemon juice adds a bright and zesty kick. The method of slowly incorporating the butter results in a velvety smooth texture that perfectly coats seafood. However, the quantity of 1 1/2 lb unsalted butter seems excessive and could overpower the dish. Consider reducing the amount for a lighter, more balanced sauce. Overall, this recipe has great potential and can be a standout addition to any seafood dish.
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Why trust this Lemon-Garlic Butter Sauce for Seafood Recipe:
This recipe offers a perfect balance of flavors, combining the richness of butter with the zesty tang of lemon juice. The addition of garlic and shallots infuses the sauce with aromatic depth, while the inclusion of clam juice and dry sherry elevates the overall taste profile. The meticulous process of reducing the liquids ensures a concentrated and robust flavor. The use of whole milk adds a creamy texture, and the incorporation of a roux guarantees a velvety consistency. With these high-quality ingredients and precise cooking techniques, this recipe promises to deliver a delightful dining experience.
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