Lemon butter pairs well with seafood flavors, but when there's too much, separate it.
Lemon butter sauce can be used to top seafood, chicken or pasta. Like all butter-based sauces, it is fragile and will need to be stirred frequently if held hot for dipping. If there is an excess of the sauce it can be separated. The butter portion of lemon butter sauce will be mildly flavored and can be used as butter spread for savory items or as flavored oil to saut or cook vegetables and meats.
Instructions
1. Pour the lemon butter sauce into the sauce pan and heat the sauce on medium until it reaches 140 degrees Fahrenheit.
2. Reduce the heat to low and continue to simmer the sauce for 15 minutes, allowing it to further separate. You will see a layer of solids begin to form on the top of the sauce. Do not stir.
3. Keep the sauce on the heat on low and gently dip the bottom of the ladle in sauce and allow only the solids floating on top to run into the sides of the ladle. The ladle should float on top of the sauce as you skim the solids, not ever becoming completely submerged. Place the skimmed solids into the bowl.
4. Continue to skim the solids until no solids remain at the top of the sauce pan. The bowl will contain the butter solids, any seasonings that did not dissolve as well as herbs and lemon juice and should be discarded. The sauce pan will contain the oil portion of the butter, dissolved seasonings and a slight lemon butter flavor.
Tags: butter sauce, lemon butter, lemon butter sauce, sauce heat, sauce will, skim solids