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Garlic Lemon Butter Sauce

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5 from 6 votes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 ½ cups
Category Side dish/sauce
Cuisine French
Author Lauren

Description

Silky, decadent, and bright with flavor, this butter sauce is perfect for seafood, vegetables and more!

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Ingredients

  • ½ cup low-sodium chicken broth
  • ½ cup dry white wine
  • ½ cup whole milk
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons minced shallot
  • 1 dried bay leaf
  • 2 sticks unsalted butter, cut into tablespoons and chilled
  • 1 tablespoon all-purpose flour
  • kosher salt and black pepper
  • 1 lemon, zested and juiced
  • 1 teaspoon white wine vinegar or more lemon juice
  • Chives, chopped

Instructions

  • Combine broth, wine, whole milk, garlic, shallot, and bay leaf in a small saucepan over medium heat. Bring to a simmer and cook until reduced by about half, 10–12 minutes.
    milk, bay leaf and shallot in a saucepan
  • Heat one tablespoon butter in a medium saucepan over medium heat until foamy. Sprinkle flour over butter and whisk to combine.
    whisk whisking flour and butter in saucepan
  • Cook, whisking constantly, until mixture is tan, but not brown, 2–4 minutes.
    whisk whisking flour and butter in saucepan
  • Slowly and gradually whisk reduced liquid into roux, whisking vigorously to incorporate.
    milk being added to creamy sauce in saucepan
  • Decrease heat to low and remove bay leaf. Gradually whisk butter into sauce 1 tablespoon at a time, allowing each piece to melt before adding another (this is called mounting the sauce).
    butter in a saucepan of creamy sauce
  • Remove from heat and whisk in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and vinegar; season with ½ teaspoon each salt and pepper. Stir in chives and serve.
    lemon zest, salt and pepper in creamy sauce in a saucepan
  • Optional: thin sauce to desired consistency with warm broth as needed.

Notes

Sauce should not be made ahead of time. If you must, reheat sauce in a saucepan over low heat; add additional milk or butter if needed to re-emulsify.
To make this gluten-free: use sorghum flour instead of all-purpose flour.

Nutrition

Serving: 1tablespoonCalories: 76kcalFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 108mg
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