Bonefish Grill Lemon Butter Sauce
A rich, classic sauce for fish and poultry. I found this recipe online. I love their lemon butter sauce.
A rich, classic sauce for fish and poultry. I found this recipe online. I love their lemon butter sauce.
- Carbohydrate 0.9547544017669 g
- Cholesterol 60.95147471875 mg
- Fat 22.9969232066886 g
- Fiber 0.0453375000300597 g
- Protein 0.307600946590798 g
- Saturated Fat 14.5630502888502 g
- Serving Size 1 1 Serving (38g)
- Sodium 3.33941629382506 mg
- Sugar 0.90941690173684 g
- Trans Fat 1.61047867303784 g
- Calories 207 calories
Step-by-step
- Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
- Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
- Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
- Makes 1 cup.
Reducing the garlic, shallot, white wine, and lemon juice over medium-high heat requires close attention until the liquid drops to exactly half its original volume. Simmering this acid base too quickly burns the aromatics, while under-reducing leaves too much moisture for the butter to absorb properly. Chablis brings a crisp minerality, but dry sauvignon blanc or even a splash of dry vermouth works at a one-to-one ratio without altering the final acidity.
Temperature Control and Emulsion Mechanics
Cold butter is chemically non-negotiable for this emulsion. Slicing the unsalted butter into quarter-inch squares ensures each piece melts slowly enough to coat the suspended water droplets rather than rendering into a pool of separated oil. Whisking continuously over low heat maintains the creamy viscosity required for seafood. Straining the warm mixture through a fine-mesh sieve removes the chopped garlic and shallots, leaving a glossy finish that should be served immediately.
- Overheating causes the emulsion to break into oil and solids.
- Using salted butter leads to excessive sodium once the volume reduces.
- Holding the sauce above 140 degrees Fahrenheit destroys the emulsion.
