Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.
Bring it all to a simmer and let it boil until it has reduced by half.
In a separate pan, make a roux with a tablespoon each of butter and flour.
Elise Bauer
Then add the reduced clam juice sherry mixture to the pot.
It’s All About the Butter
After that comes thebutter.
There’s a lot of butter in this sauce which is why it tastes so good!
Elise Bauer
But to incorporate the butter without having the sauce break, you have to do it slowly.
Just whisk in a couple tablespoons at a time.
The sauce is perfect for fish and seafood or simply tossed with pasta.
Elise Bauer
Need to make ahead?
Lemon-Garlic Butter Sauce for Seafood
Use whole milk or cream with water.
Do not use low-fat milk or the sauce may curdle.
Elise Bauer
Heat on medium high heat and let simmer until the liquids have reduced by about half.
In a separate saucepan (1-qt minimum) prepare the roux.
Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.
Elise Bauer
Slowly add the reduced mixture to the roux, stirring quickly to incorporate.
When you first add some of the mixture, the roux will bubble up.
Just keep adding the mixture and keep whisking to incorporate.
Elise Bauer
Lower the heat to low.
Remove the bay leaf.
Slowly whisk in the butter, 2 tablespoons at a time.
Elise Bauer
Let the butter tablespoons fully melt and be incorporated into the sauce before adding more tablespoons.
Stir in lemon juice, salt, and white pepper.
Add some more clam stock or water if the sauce is too thick.
Elise Bauer
