Best 19 Lemon Herb Sauce Recipes

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
• Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
• Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE

Steps:

• In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
• Add herbs lemon and wine.
• Add mussels cover and steam 5 minutes till all are opened.
• Remove mussels to a large bowl.
• Keeping the juice in the pan whisk in the butter and pour over the mussels.
• Garnish with herbs and lemon.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

POACHED SALMON WITH LEMON-CAPER HERB SAUCE

Steps:

• Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.

SALMON CAKES WITH LEMON-HERB SAUCE

Steps:

• In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties., In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.

SALMON CAKES WITH LEMON HERB SAUCE

Steps:

• In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
• Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
• Divide and form mixture into 8 balls.
• Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
• In buttered skillet, over medium heat, fry cakes until golden brown.
• Serve immediately with Lemon-Herb Sauce.
• LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

FRESH ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring the chicken broth to a boil in a large pot.
• Add in the asparagus; cook until just crisp-tender (about 4 minutes).
• Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
• Drain the asparagus and pat very dry with paper towels.
• Heat 3 tablespoons oil in a skillet over medium heat.
• Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
• Add in garlic; saute 2 minutes.
• Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
• Season with salt and pepper.
• Cool to room temperature.
• Arrange the asparagus on a platter.
• Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat.
• Add the olive oil and swirl to coat the skillet.
• Season the chicken breast with salt and pepper on the smooth side of each breast.
• Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
• Season the top side of the chicken and flip.
• Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
• Place on a cutting board and let rest.
• For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
• Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
• Pulse until coarsely chopped and then slowly drizzle in the olive oil.
• Pour into the skillet and deglaze the pan with the sauce.
• Slice the chicken into small strips or shred and place back in the skillet.
• Heat over medium until heated through.

LEMON HERB BARBEQUE SAUCE FOR CHICKEN

Steps:

• Preheat grill for high heat.
• In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
• Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.

SALMON CAKES WITH LEMON-HERB SAUCE

Steps:

• In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
• Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
• Divide and form mixture into 12 balls.
• Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.
• In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
• LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

LEMON CAPER HERB SAUCE

Steps:

• In a small bowl, stir together all ingredients. Refrigerate until ready to use.

SEAFOOD SAUSAGE WITH LEMON HERB SAUCE

Steps:

• Puree the sole, chill covered 30 minutes. Chop shrimp and salmon, chill 1 1/2 hours. Blend sole puree, eggs, cream, s&p. chill, covered, for 1 hour. fold in shrimp, salmon and parsley. Divide in half on 12" cheets of plastic wrap. Form into logs, wrap. Warap again in foil. Poach in simmering water for 15 minutes. Let stand 10 minutes. Slice into rounds to serve, or chill before slicing, overnight. For the Lemon sauce: boil the wine, lemon juice, and vinegar until reduced by half. Reduce heat to low and whisk in butter, bit by bit, lifting pan from heat to keep from liquefying. Whisk in lemon rind, scallion, parsley, dill, cayenne and salt to taste. Pour suace on individual plate or on platter, arrange sausage rounds in slices and then garnish with more parsley or some dill.

CREAMY LEMON HERB SAUCE

Steps:

• 1.CHOP GARLIC AND SHALLOTS AND COOK IN OLIVE OIL, ADD MUSHROOMS AND COOK TIL TENDER. 2.MELT BUTTER IN PAN 3.ADD CREAM,BEANS,PEPPER, MUSTARD, TOMATOES 4. SIMMER UNTIL TOMATOES AND GREEN BEANS ARE TENDER 5. BOIL NOODLES AND DRAIN. 6. ADD PASTA AND COOKED CHICKEN TO CREAM AND MIX WELL. 7. MIX IN LEMON PEEL, THYME AND LEMON JUICE. 8. TOP WITH CHEESE AND BAKE FOR 15 MINUTES.

LEMON-HERB SAUCE

Steps:

• Whisk together mayonnaise, sour cream, lemon juice, and parsley, dill, or cilantro. Season with salt and pepper.

BLADE STEAKS WITH LEMON HERB SAUCE

Steps:

• Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.
• While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.
• Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.

LEMON CHICKEN WITH WHITE WINE-HERB PAN SAUCE

Steps:

• Preheat the oven to 450 degrees. Mix herbs, garlic and zest into softened butter. Pat chicken dry and place in a roasting pan. Reserve 1 tablespoon of the herb mixture and spread the rest over the chicken. Stuff the quartered lemon into the cavity, and if desired, tie the chicken's legs together. Roast the chicken for 20 minutes, then reduce the heat to 375 degrees. Cover very loosely with foil if the skin is browning too quickly. Roast for about an hour, until the thigh wiggles freely and the temp of the inner thigh registers 165 degrees. Take out the pan and tip the chicken to pour the juices from the cavity into the pan, then transfer the chicken to a platter. Pour the wine and stock into the roasting pan, and scrape the pan to loosen any browned bits. Pour the liquid into a large Pyrex measuring cup or pan and skim off the fat if desired. Transfer the defatted liquid to a small sauce pan, add the reserved herb butter, and bring to a boil; cook for 5 minutes to reduce slightly. Whisk the arrowroot into a tablespoon of water and whisk into the simmering liquids, then stir until thickened. Serve the warm sauce over each portion, there will be enough to sauce some rice or noodles on the plate as well.