How to Make Lemon Butter Sauce : Butter Sauces 

1/4 cup lemon juice 1/2tsp chopped shallot Pinch salt Reduct lemon juice to half 1/4 stick of butter Pinch of parsley

For my international friends: -59ml of lemon juice -one stick of butter is 113g, so 1/4 is about 28g

My favorite part of this recipe is that there is no alcohol added to the ingredients, thanks for an excellent recipe

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!

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.

When life gives you lemons, you cook em

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.

oh my god! this helped alot! we have finals exam tomorrow and we need to make a sauce using fruits. thanks for this.

Beautiful technique, elegant presentation. Delicious results!!

Nice video. Simple and easy. Don’t have to own a grocery store to make this.

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.

Love this bc it's quick and simple, just like it should be

Simple and easy. Looks delicious. Will try this recipe. Thanks.

Thank you so much. My meal prep is going to be a banger

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

I'm adding a whole head of garlic

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.

I made it and it taste great!

Sid thanks for this recipe.

Can i put this on chicken and pasta?

Thank you for this EASY EASY RECIPE 🙏🏻🙏🏻👏🏻👏🏻👌

Now that's what I call cooking with lemons!!!

This looks absolutely delicious. Can't wait to give it a try. Thank you for sharing such great recipes.

Would an onion instead of a shallot work?

its real good with garlic

Fantastic thank you. I will definitely try this one.

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.

Positive thoughts having positive outcome

that‘s so easy to make! thank you for sharing!

Great video! Do we keep the stove on high?

Simple and good

I will try this lemon butter sause

I love your recipe....it didn't require white wine, in which I don't have. Thank you 😁

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.

Thank you

Chopped what?

I just love it

Thank you, just what i was searching for👍🏻

Looks delicious.. Am gonna give a try now 😉 thank you

Fell asleep 😴 💤 Dude has a Bob Ross vibe🙌🏾

the old parsley in that ss container

You remind of someone I saw on Dr. PHIL. Anyways, I will try this recipe. Ty.

Can you please tell me, what do you add after you pour a 1/4 cup of Lemon. Is that Garlic?

I used 50:50 butter:tallow and the costumers went back the following day for more!

I noticed the sauce doesn’t break when cooking on low heat. Why do you do it on high heat?

Well done thank you

simple; great work mate!

Very great idea with White Wine on it, thanks so much Nikki...!!!

I had to repeat the "tilapia fillet" part just to make sure I heard it right.

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.

Thank you i will try it

The trouble with recipes etc from the usa is the butter measurement is always in "sticks". In Canada we get butter by the pound.

Yes

Bravo 👌👌👍👍

hi thanks. can you please tell me what you added after the lemon because it is not clear.

I can’t do it, it always breaks on me, I don’t know if it’s the butter, but it always separates.

nice. Delicious. Chef

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?

He's got the flame up really high.

Thanks for sharing from florida..

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

I. am not. reading off. a script. why. would you. think that?

shallot is a small onion..

thank so much

Instead of parsley, try tarragon. It's beautiful!

How long can I keep this sauce in the fridge?

You need to wake up a little bit this is no funeral...

I like it 👌 looks great

Does not the lemon juice burn and get oxided so outcoming a bitter taste?

Wats the 2nd one he put in?

looks easy. ok. thank you. hope it works.

How do you cook fish?

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.

Ok, so how much is a stick?

Does it match if i served it together with Fideua?

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

the sauce is delicious - put the recipe in grams it would help lots of peoples.

Played in 1.5x speed

0:33 recipe

so nice

Is it advisable to replace the parsley wth spring onions?

Love it! Thank you chef

What is Top salad 0:47?

0:32 start.

thank you

Good Man

I did it and it came out very sour 😢any suggestions?

Never had lemon butter sauce before so Idk how sorry it should be or how buttery. Been failing and getting mixed results of both

If lemon juice is heated so much wont it taste bitter ?

beautiful ❤️❤️

do you think this sauce will go with either fish, shrimp or chicken???? i,m not sure

Without flaour sir??

You are an arty.. easy and tasty

Shallots are used a lot in Thai cuisine

What is chopped salad