Bonefish Grill Lemon Butter Sauce

Submitted by diner524

"A rich, classic sauce for fish and poultry. I found this recipe at their online site. I love their lemon butter sauce."

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 8-10

ingredients

• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh shallot, chopped
• 2 tablespoons white wine (preferably Chablis)
• 3 tablespoons fresh lemon juice
• 1⁄2 lb unsalted butter, cold
• 1 pinch salt

directions

1. 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.
2. Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
3. Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.

Reviews

[Marie]

Made rainbow trout for hubby and scallops for me and topped both of them with this wonderful smooth sauce. I too used just 1/4 cup of butter and because of that it was a little too lemony for my taste, so next time I will decrease the lemon juice to 2 tablespoons. I used 2 large cloves of garlic which I will increase to 3 as I thought the shallot overpowered the sauce a little. I did strain it and wow, it is so good! Thank you ever so much for posting this gem! Going right into my "WOW" cookbook.

 

[amyrendos]

Easy and the perfect sauce for seafood ravioli. We did not have shallots so I skipped them and it was still very good.

 

[Lynn B.]

We cut the recipe in half, for 2. We like it with the solids. It is easy, tasty and I am off to eat Marinated grilled tuna, rice pilaf, Brussel sprouts and this wonderful lemon sauce.

 

[charlie 5]

Oh - my - goodness! This is incredible. I wanted to lick my plate clean. <br/>I thought, ok, butter with garlic, big deal. Boy was I wrong. This sauce is velvety and delicious. I didn't strain either. I had 10 small tilapia fillets and this would be just the right amount of sauce for any normal person - if they didn't want to drink it:)

 

[Vicki in CT]

Oui, oui, c'est bon! I took another reviewer's advice and cooked the fish right in the sauce without straining. Delicious! Served with broccoli which really was wonderful with the sauce as well. Salmon was my fish of choice.