How to Make Lemon Butter Sauce : Butter Sauces
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- čas přidán 7. 02. 2014
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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. - Jak na to + styl
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.
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.
When life gives you lemons, you cook em
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!
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.
czcams.com/video/G5Got5Ug1FM/video.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.
Thank you so much. My meal prep is going to be a banger
Fantastic thank you. I will definitely try this one.
Simple and easy. Looks delicious. Will try this recipe. Thanks.
I just love it
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
Beautiful technique, elegant presentation. Delicious results!!
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
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.
Thank you for this EASY EASY RECIPE 🙏🏻🙏🏻👏🏻👏🏻👌
Thank you, just what i was searching for👍🏻
that‘s so easy to make! thank you for sharing!
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
Looks great
simple; great work mate!
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.
Now that's what I call cooking with lemons!!!
czcams.com/video/G5Got5Ug1FM/video.html
Simple and good
Thanks you are a pro i can see
Thank you i will try it
thank you
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
Yes
Cool. Thanks very much. 🍋
I like it 👌 looks great
Thank you
I will try this lemon butter sause
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 so much
Love it❤️
Thanks for sharing from florida..
🙃
Looks delicious.. Am gonna give a try now 😉 thank you
Well done thank you
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.
Positive thoughts having positive outcome
beautiful ❤️❤️
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
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.
nice. Delicious. Chef
looks easy. ok. thank you. hope it works.
To Miss Amia: Somethings seem too easy to be true.
so nice
Does it match if i served it together with Fideua?
Nice video. Simple and easy. Don’t have to own a grocery store to make this.
Quick video but you never made it
Bravo 👌👌👍👍
Love it! Thank you chef
Sama2
Great video! Do we keep the stove on high?
Would an onion instead of a shallot work?
You are an arty.. easy and tasty
its real good with garlic
Queen Bee Agreed
Combined or as a substitute?
@@rogerrameriez8912 Combined
I used 50:50 butter:tallow and the costumers went back the following day for more!
Can i put this on chicken and pasta?
definitely yes
Nice 👍🏾
Good Man
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.
Superbe!
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
Wats the 2nd one he put in?
Very great idea with White Wine on it, thanks so much Nikki...!!!
Any time Arturo.. Food it meant to be shared :)
You remind of someone I saw on Dr. PHIL. Anyways, I will try this recipe. Ty.
How long can I keep this sauce in the fridge?
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
Never had lemon butter sauce before so Idk how sorry it should be or how buttery. Been failing and getting mixed results of both
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
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
can I add with dry pasley ?
Yes!
If lemon juice is heated so much wont it taste bitter ?
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.
How do you cook fish?
Thanks a lot. :)
Shallots are used a lot in Thai cuisine
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”
0:33 recipe
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.
Mmmmm
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.
shallot is a small onion..
Isn't a shallot a cross between onion and garlic?
Melanie Hinkle yes
the old parsley in that ss container
Fell asleep 😴 💤
Dude has a Bob Ross vibe🙌🏾
1:13
can you please give how much ounces or cup of lemon juice . and how much of shallots and butter please IMMEDIATELY PLEASE
what did u add second one thing in juice?
mahin sam
Its shallot
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.
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?
Chopped what?
échalote.
Great alcohol free recipe. Excellent.
I don't want to sound cheeky. But chef sounds like Tommy wiseau ☺️
I noticed the sauce doesn’t break when cooking on low heat. Why do you do it on high heat?
Without flaour sir??
What is chopped salad
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.
Thank you for very nice your video but I would like you can write some word how about you are cooking please
Does not the lemon juice burn and get oxided so outcoming a bitter taste?
GIFPES j-fred?
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.
He's got the flame up really high.