Sauce

how to make a lemon sauce for fish | Family Cuisine

You may have seen this on the cooking show "The Great British Baking Show" and wondered how to make it. Well, here is a recipe for one of the most delicious sauces you can make for fish!

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How to make a lemon sauce for fish

When dinner needs a little something extra (but you don’t know what), try Lemon Butter Sauce. A professional chef’s secret weapon, this nutty brown butter sauce is ready in mere minutes and works citrusy magic on fish, chicken, or vegetables.

Lemon butter sauce being drizzled onto pan-seared scallops.

Reading: how to make a lemon sauce for fish

Lemon Butter Sauce ingredients:

  • Butter.
  • Shallots. The mildest of the onion family, minced shallots add lovely flavor to the butter sauce.
  • Lemon juice. Freshly squeezed, please.
  • Parsley. However, you can use chopped chives, marjoram, tarragon, or almost any fresh green herb in this sauce.
  • Thyme.
  • Salt and freshly ground pepper.

How to make Lemon Butter Sauce:

  1. First, find a small saucepan with a sturdy bottom and melt the butter over medium to low heat.
  2. As the butter cooks, gently swirl the pan to keep it moving without scorching. Keep your eye on the heat—beurre noisette can burn in seconds, if you’re not careful.
  3. Over the next 4 to 5 minutes, (keep swirling!) the butter should turn a deep, golden brown and take on a nutty aroma.
  4. As soon as that happens, stir in the minced shallots and let them cook in the butter for 30 seconds or so.
  5. Next, remove from the heat and immediately stir in the thyme, parsley, lemon juice, and salt and pepper.
  6. Give the butter sauce a final stir, and it’s ready to go.

Helpful tips for making the sauce:

  • Smaller is better. Use a small saucepan to make this sauce, instead of a wide skillet. It may be tempting to use the same pan as the fish, but it’s too big to be able to notice the butter transform. You want to be able to really see the butter as it gently browns.
  • Stay at the stove. Brown butter can go from toasty to burned in seconds, so stay present, watch the heat, and keep swirling.
  • Use your nose. Beurre noisette is directly translated to “hazelnut butter.” This refers to the distinct change in aroma as the butter browns. When ready, the butter should smell nutty.
  • Make ahead. You can make brown butter lemon sauce up to 30 minutes ahead, as long as you keep it warm. If needed, gently reheat over low heat.
  • A little goes a long way. This is a rich sauce with a lot of flavor. A tablespoon per serving is usually enough.

Serve brown butter lemon sauce on:

Read more: how to make sweet potato sauce | Family Cuisine

A lemony sauce so good, it’s almost drinkable.

  • Fresh seafood. A perfect fit. Any fresh fish you happen to bring home: salmon, cod, halibut, tuna, swordfish, walleye, or trout.
  • Shellfish. Scallops, lobster, shrimp, prawns, or crab legs. Even filled pasta, like lobster ravioli, would be unbelievable.
  • Vegetables. Lemon sauce breathes new life into green vegetables, roasted or steamed. Think broccoli, asparagus, Brussels sprouts, green beans, or artichokes.
  • Chicken. Simple poached or grilled chicken breasts become a lot more special with homemade lemon sauce.

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