How to Make Lemon Butter Sauce : Butter Sauces
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- เผยแพร่เมื่อ 10 ก.ย. 2024
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The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.
Expert: Syd Marshal
Filmmaker: Dustin Kuepper
Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.
1/4 cup lemon juice
1/2tsp chopped shallot
Pinch salt
Reduct lemon juice to half
1/4 stick of butter
Pinch of parsley
Thank you for the ingredients' measurements.
My favorite part of this recipe is that there is no alcohol added to the ingredients, thanks for an excellent recipe
Ihsan Deeb i think alcohol is only used for meats and like heavy sauces.
@@limsanity1572 Are you kidding me? There is a sister version of this, which certainly includes wine.
th-cam.com/video/G5Got5Ug1FM/w-d-xo.html
The alcohol is cooked off....
In almost any recipe, when alcohol is being used to deglaze a pan, you can simply use a broth, stock or even water in the place of any alcohol. Hope this helps.
For my international friends:
-59ml of lemon juice
-one stick of butter is 113g, so 1/4 is about 28g
Thanks, it helped me a lot
Agree - what on earth is a "stick" as a measurement?
What's the next size up - a branch, then a trunks worth?
Honestly
Thank you so much for this
Thank you.
@@BN1960 hahaha got me rolling here 😂
This is my go to lemon butter sauce. Easy and perfect every. single. time.
This is delicious I fixed when Linguine and scallops as put this over it! For my wife’s birthday! I got a big hug and kiss for my dish! Thanks I’ll be following you from now on!
I always come back here before I start to prepare my sauce. Thank you for this video. It's very Appreciated!
I bet it came out sour
Nice, I always did this wrong and split my butter. Reducing the lemon juice in the pan is such a great tip. You want a creamy, silky consistency.
To Mario, I have seen cooks in the other communities, a la (the 3M subs) Bloveslife, and ilk, just throw and melt the butter first, then add the lemon and other ingredients.
i made a lemon garlic butter sauce for baked smoked turkey tails and it was delicious. but i did not reduce the lemon down. Now i know how to make it even better. thanks for sharing
Shallots can be substituted by white onions but chefs they rather use shallots because it's smell is not that intense that the white onions .. I hope you guys understand it.. I made the lemon butter and it was really easy and tasted so good.
Dude I literally heard "chopped salad" thanks, your comment is what I was looking for lmao
Thanks...I don't have Shallots and was ready to pass on the recipe until I read your comment.
When life gives you lemons, you cook em
oh my god! this helped alot! we have finals exam tomorrow and we need to make a sauce using fruits. thanks for this.
How did you do? I'm thinking about going into culinary school. I love to cook and I work as a line cook in a restaurant. I would love to expand my knowledge of food.
@@checkfoldcallraise
Great career choice. Work your way up to sous chef then chef.
Love this bc it's quick and simple, just like it should be
1 ) lemon juice
2 )?????
Promise you never tried this recipe
@@twveach incorrect assumption. Poured it over some delicious blackened Mahi. Used too much lemon, but was still delightful
Nice video. Simple and easy. Don’t have to own a grocery store to make this.
Quick video but you never made it
Thank you so much. My meal prep is going to be a banger
Beautiful technique, elegant presentation. Delicious results!!
Hi Syd, I came across this recipe when I was trying to find out how to make a basic lemon butter sauce. I must say that if I had followed your recipe exactly, the sauce would have been deadly acidic. Fortunately I had behind me the experience of cooking a Greek lemon chicken soup with the help of a recipe I found on the net. So, I reduced the amount of lemon juice (and I certainly didn't concentrate it) in proportion to the butter. Even so, the sauce turned out a bit too sour, so I put in a little bit bit of sugar and the result was absolutely delicious. I also skipped the shallots / onions. I hope you don't mind.
same - super sour man!! needed sugar for sure
same! followed the recipe and it turned out awful, had to have my mom come fix it
Curious: Classic comment, chiseled and cuneiform in clay. This cooking of the lemon (reduction), shallot and onion thing is to add sophistication to *basic elements: butter and lemon juice,* making it more than what it is. It may help the taste, however, the overuse of lemon, may not. It is *best to add the lemon progressively* according to one's taste, instead of commencing with this, instead of being forced to add foreign items as sugar to mask what we could have unveiled at the start.
Another ingenious method of making this more palatable is to either start with a mix of lemon and more Tropicana orange juice. ------- Add orange juice later if the concoction is too bitter. This cuts down on the tart and bitterness -- and keeps the uniform color and texture of the sauce. Check your taste buds for things you initially enjoy -- don't put lipstick on a pig. Don't mix in something sour, tart or bitter hoping for sweetness!
same here had add sugar
Simple and easy. Looks delicious. Will try this recipe. Thanks.
What if I put onion and garlic together in the lemon juice? I think it will give a nice garlicky taste. Thank you for the simple and good recipe.
very nice but a must for me is a nice white wine in the beginning reduced and then butter(clarified butter), lemon juice and to top it off a pinch cayenne pepper and parsley ....WOW on top of fish or shrimp good stuff on chicken I would add curry powder and it's amazing .. thanks for sharing
Hey that sounds amazing, I'm excited about trying that.
thanks love. I love your idea about white wine.
Does the butter need to be salted or unsalted?
I don't think it matters..
that does sound amazing.good idea.
I'm adding a whole head of garlic
There’s a head of lettuce or a bulb of garlic lol
It's actually a clove of garlic... LoL but we all know what you meant 🙂😁
You're not gonna add the feet aswell?
Come on….We all know what she meant. Sounds like a good idea. This is so simple. Definitely wanna try it soon. May even add the garlic.
A head? Might be to much how about 1 clove. It's called a bulb if your adding the whole thing.
its real good with garlic
Queen Bee Agreed
Combined or as a substitute?
@@rogerrameriez8912 Combined
Now that's what I call cooking with lemons!!!
th-cam.com/video/G5Got5Ug1FM/w-d-xo.html
I made it and it taste great!
@Soren Kylo Should I call the FBI?
No you didn’t lol
@@yanooo2007 do we know each other?
Thank you for this EASY EASY RECIPE 🙏🏻🙏🏻👏🏻👏🏻👌
Fantastic thank you. I will definitely try this one.
Sid thanks for this recipe.
I also wan be sid 😔
;((
This looks absolutely delicious. Can't wait to give it a try. Thank you for sharing such great recipes.
Don’t do it…. He Mis-spoke some ingredients…. If you have the basic of cooking skill you can save it but do about a couple tea spoons to taste of the lemon juice….I just had to throw out what he made….
Same here… it was extremely sour
Can i put this on chicken and pasta?
definitely yes
Would an onion instead of a shallot work?
I just love it
a lemon sauce I would sautee shallot in butter, go in with a little white wine reduce it then a splash of cream, cook that down, turn heat off fold in fresh lemon and flat leaf parsley.
so where's YOUR video?
zest or juice?
jjhollier
jjhollier
Positive thoughts having positive outcome
I love your recipe....it didn't require white wine, in which I don't have. Thank you 😁
That would be a different sauce.. beurre blanc, it's one of the mother sauces
Thank you
that‘s so easy to make! thank you for sharing!
Im making this in a comp next week! I just need to know what order to put my ingredients into the pan! Im using butter, lemon juice and heavy cream! Last time i tried it, i made it too runny. I whipped the cream before i put it into the pan and it just turned to liquid again. Should i just pour it into the pan and whisk it in there? I need to thicken it up! Please help.
+Aisling O Shea
whisk in a tablespoon of flour
Howd the comp go?
To Aisling O'Shea: These cats are trying to sell more butter. Unless you add something, as you and Peter wrote, this concept will be nothing but melted butter.
Simple and good
I can’t do it, it always breaks on me, I don’t know if it’s the butter, but it always separates.
Thank you, just what i was searching for👍🏻
I noticed the sauce doesn’t break when cooking on low heat. Why do you do it on high heat?
I used 50:50 butter:tallow and the costumers went back the following day for more!
I will try this lemon butter sause
Great video! Do we keep the stove on high?
I like it 👌 looks great
Can you please tell me, what do you add after you pour a 1/4 cup of Lemon. Is that Garlic?
Shallots, they grow like garlic but are more pungent than onions.
I had to repeat the "tilapia fillet" part just to make sure I heard it right.
Fillaye is the correct pronunciation, unless you are American
@@AlergicToSnow I’m American and I’ve only heard it pronounced as “Fillaye”
Looks delicious.. Am gonna give a try now 😉 thank you
I. am not. reading off. a script. why. would you. think that?
Lmaoooooo
+HaroldM814 No he's just concentrating on the food.
LMAO
have you ever cooked? He had to focus
LOL No doubt
How much butter in total is used? He mentions a 1/4 stick. I am not sure what that means, a quarter of a pound? or a quarter of a quarter of a pound?
1/4 stick equals 2 Tablespoons, most butter wrappers are marked in Tbsp. He is adding 1/2 Tbsp. at a time.
Well done thank you
Cool. Thanks very much. 🍋
Thanks you are a pro i can see
can you please give how much ounces or cup of lemon juice . and how much of shallots and butter please IMMEDIATELY PLEASE
simple; great work mate!
hi
thanks. can you please tell me what you added after the lemon because it is not clear.
+Hadel Helal 1/4 stick of butter and parsley
+Hadel Helal chopped shallots
Its onion
Thank you i will try it
You remind of someone I saw on Dr. PHIL. Anyways, I will try this recipe. Ty.
Thanks for sharing from florida..
🙃
thank so much
Wats the 2nd one he put in?
Fell asleep 😴 💤
Dude has a Bob Ross vibe🙌🏾
the old parsley in that ss container
Bravo 👌👌👍👍
How long can I keep this sauce in the fridge?
Chopped what?
échalote.
I thought he said shallots but I’m adding garlic
Does it match if i served it together with Fideua?
He's got the flame up really high.
Yes
nice. Delicious. Chef
I did it and it came out very sour 😢any suggestions?
Instead of parsley, try tarragon. It's beautiful!
looks easy. ok. thank you. hope it works.
To Miss Amia: Somethings seem too easy to be true.
Very great idea with White Wine on it, thanks so much Nikki...!!!
Any time Arturo.. Food it meant to be shared :)
What is Top salad 0:47?
Just turned on subs ah chopped shallot
At 0:14: Dear Syd: The tangy zesty lemon would seem nutritious and positive; however, the taste is too tart and bitter, especially for anything else than fish if the lemon is overwhelming. I believe that one should use lemon *very, very sparingly* at the outset (start), so he can monitor the taste as he *gradually adds the lemon* to his concoction whilst getting the zest of the flavor. I bid all parties well.
It clearly says reduce to 1/2 Which I did and it was great
@@victorialey2867: Does that also reduce the tartness of the lemon juice?
The trouble with recipes etc from the usa is the butter measurement is always in "sticks". In Canada we get butter by the pound.
doacarnage - there are four sticks to a pound.
Canada sells butter in sticks as well. They come four sticks to a box. The box looks like one solid brick, but its not. These sticks have measurement markings on the wrapper of each stick. The measurements is in TSP and Cups. to indicate how much you need to cut off.
Ok, so how much is a stick?
Does not the lemon juice burn and get oxided so outcoming a bitter taste?
GIFPES j-fred?
How do you cook fish?
shallot is a small onion..
Isn't a shallot a cross between onion and garlic?
Melanie Hinkle yes
You need to wake up a little bit this is no funeral...
😂😂😂
Danny D: If you do this wrong -- who knows? We need to be sensible.
As a chinese ,we all know acid sauce need add a bit sugar to neutralize the sour。。。。sugar is the flavor，add a bit will be umami
Never had lemon butter sauce before so Idk how sorry it should be or how buttery. Been failing and getting mixed results of both
Played in 1.5x speed
Love it! Thank you chef
Sama2
beautiful ❤️❤️
do you think this sauce will go with either fish, shrimp or chicken???? i,m not sure
both :)
all :)
If lemon juice is heated so much wont it taste bitter ?
Love it❤️
Good Man
so nice
1/4 of a stick is only 2 tablespoons. Looks like he added more than that so I’m guessing he meant 1/4 of a pound which is one stick of butter the way it’s packed here in the States.
Idk, a lot of people say it’s great. I’ll try 2 tablespoons and see
the sauce is delicious - put the recipe in grams it would help lots of peoples.
Is it advisable to replace the parsley wth spring onions?
No! Spring onions can not replace parsley as they don't belong to the same category! Plus spring onions will bitter the butter sauce. But you can always use basil ;)
Replace the shallots with spring onions.
mine came out dark..guess i burned it😣
To Ms. Tiana: This can happen, possibly with less lemon. This concoction is all oil, as melted butter is an oil. This is akin to drowning food with oily fat. Butter has a major stigma regarding not being too healthy, being the most fat and calorie ladened substance.
You are an arty.. easy and tasty
I’m sorry what is the second ingredient? Shallot? I heard everything except that part.
Why do you have to reduce the lemon juice by half? What's the science behind this?
Hisham La3eb Mo7taram Why you have to answer like that ? 😂😂😂
Nice 👍🏾
I tried this today, it's pretty damn sour. I could end up with hyperacidity on this. Is there a way to lessen the sourness?
mhar jay olasiman use less lemon or sweeten it up a little.
Try using a white wine reduction then add less lemon. When he reduced the lemon juice he concentrated the sour taste.
To Mhar jay Olasiman: Don't start with too much lemon. Monitor and add the lemon according to taste.
EASY.BANG SOME SUGAR OR HONEY IN!