Indulge in a culinary journey with our delectable Lemon Velvet Butter Sauce, a symphony of flavors that will elevate your taste buds to new heights. This versatile sauce boasts a smooth and velvety texture, infused with the vibrant zest of lemon and a touch of richness from butter. It's the perfect accompaniment to a variety of dishes, adding a burst of citrusy brightness to grilled fish, roasted vegetables, or even as a luscious topping for pancakes and waffles.
Explore our curated collection of recipes, each carefully crafted to showcase the versatility of our Lemon Velvet Butter Sauce. From the classic Lemon Velvet Chicken, where tender chicken breasts are smothered in a velvety lemon butter sauce, to the elegant Lemon Velvet Shrimp Scampi, featuring succulent shrimp sautéed in a luscious lemon butter sauce, our recipes offer a delightful array of flavors to tantalize your palate.
For a vegetarian delight, try our Lemon Velvet Roasted Vegetables, where vibrant vegetables are roasted to perfection and drizzled with a tangy lemon butter sauce, creating a symphony of colors and flavors. And for a sweet treat, indulge in our Lemon Velvet Pancakes, fluffy pancakes topped with a luscious lemon butter sauce that will satisfy your sweet cravings.
With each recipe, you'll discover a culinary masterpiece that highlights the exquisite balance of flavors in our Lemon Velvet Butter Sauce. Prepare to embark on a taste adventure that will leave you craving for more.
LEMON BUTTER SAUCE FOR FISH
Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.
Provided by Nagi
Time 15m
Number Of Ingredients 9
Steps:
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
- Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
- Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
- Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
Nutrition Facts : ServingSize 157 g, Calories 393 kcal
LEMON BUTTER SAUCE
This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
- Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.
LAND O LAKES LEMON VELVET BUTTER SAUCE
Make and share this Land O Lakes Lemon Velvet Butter Sauce recipe from Food.com.
Provided by Mamie37
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- Combine wine, shallots and lemon juice in a 10 inch non reactive skillet.
- Cook over medium high heat until mixture comes to a boil, about 5-7 minutes.
- Continue boiling until liquid almost evaporates about 4-5 minutes.
- Reduce heat to medium low.
- Add flour, mix well.
- Slowly stir in cream with wire whisk until well mixed.
- Cook, stirring constantly, until mixture boils, about 1 to 2 minutes.
- Stir in butter until melted.
- Season with salt and pepper.
- If sauce starts to curdle, decrease heat, whisk until smooth.
LEMON BUTTER
Steps:
- Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
LEMON BUTTER SEASONED VEGETABLES
These are great with any kind of beef. My kids love them too! They always fight over the carrots!
Provided by Mikki
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
- To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 958.9 mg, Sugar 3.7 g
Tips:
- To make the lemon juice more flavorful, use freshly squeezed lemon juice instead of bottled lemon juice.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
- If you want a thicker sauce, you can add more cornstarch or flour. Just be sure to whisk the sauce constantly so that it doesn't clump.
- This sauce can be served immediately or stored in the refrigerator for up to 3 days.
- Reheat the sauce gently over low heat, stirring constantly, until warmed through.
Conclusion:
Lemon velvet butter sauce is a delicious and versatile sauce that can be used with a variety of dishes. It's perfect for topping fish, chicken, vegetables, or even pasta. The creamy texture and bright lemon flavor make this sauce a surefire hit with everyone who tries it. So next time you're looking for a new sauce to try, give lemon velvet butter sauce a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love