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Lemon-Garlic Butter Sauce for Seafood
Lemon-Garlic Butter Sauce for Seafood
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Irresistible lemon-garlic butter sauce to elevate seafood dishes.
Ingredients:
  • 1/2 cup clam juice (can substitute chicken stock)
  • 1/2 cup dry sherry
  • 1/2 cup whole milk (OR 3 Tbsp cream with 5 Tbsp water)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon lemon juice
Instructions:
  • Enhance flavors and thicken sauce: Combine clam juice, sherry, whole milk, garlic, shallots, and bay leaf in a saucepan. Simmer over medium-high heat until the mixture reduces by half.
  • Prepare a roux by heating one tablespoon of butter in a saucepan over medium heat until foamy. Whisk in the flour until well mixed and it turns tan in color but not browned.
  • Pour the liquid mixture into the roux while stirring vigorously to blend smoothly. Expect some bubbling as you pour, just keep whisking until fully combined.
  • Lower the heat to low and discard the bay leaf. Gradually whisk in the butter, 2 tablespoons at a time, allowing each addition to fully melt into the sauce before adding more.
  • Complete the sauce by gently mixing in fresh lemon juice, a pinch of salt, and a dash of white pepper. Adjust the consistency by incorporating additional clam stock or water if needed.

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