Carrabba's Lemon Butter Sauce
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 tablespoons clarified butter (you'll need about 1/2 stick of butter; directions follow)
- 2 tablespoons finely chopped yellow onions
- 2 tablespoons finely chopped garlic
- 4 tablespoons fresh lemon juice
- 2 tablespoons dry white wine
- salt
- pepper
- 2 tablespoons cold butter
directions
- To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
- To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
Reviews
-
The extra thing I added was some tempered milk like a dash. I thought it needed to be a bit creamier. I tempered it so it wouldn't curdle upon adding it to my sauce. At first after just tasting the sauce I thought it was TOO lemony but after the milk and some pasta noodles it was DELICIOUS. My fiance actually ate it which was a surprise because he doesn't like to try new things. It was a smash hit. Next time though...instead of clarifying the butter myself I'm just going to go to an Indian store and get "ghee." Much easier!!
-
I frequent Carrabba's and found this recipe to be too lemony compared to what they serve in the restaurant. I would cut lemon juice back to 1/2 or 1/3 of amount listed. It turned out nice and creamy, though. Also, I added chopped basil (about 2 Tbsp) and used for trout. Other than having too much lemon, it turned out great.
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RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.