Lemon-Garlic Butter Sauce for Seafood

Name: Lemon-Garlic Butter Sauce for Seafood
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters clam juice (can substitute chicken stock); 118 milliliters dry sherry; 118 milliliters whole milk (OR 3 Tbsp cream with 5 Tbsp water); 1 Tbsp minced garlic; 1 Tbsp minced shallots; 1 bay leaf; 1 Tbsp unsalted butter; 1 Tbsp flour; 227 grams (2 sticks) unsalted butter; 1 teaspoons salt; 1 teaspoons white pepper; 1 Tbsp lemon juice

Lemon-Garlic Butter Sauce for Seafood requires around 20 minutes from start to finish. Watching your figure? This pescatarian recipe has 332 calories, 1g of protein, and 33g of fat per serving. For 82 cents per serving, you get a sauce that serves 6. A mixture of clam juice, lemon juice, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Lemon-Garlic Butter Sauce for Seafood, Lemon-Garlic Butter Sauce for Seafood, and Creamy Lemon Butter Sauce for Fish and Seafood.

Instructions

Simmer and reduce the liquids, with garlic, shallots, and bay leaf:

Ingredients you will need

Bay Leaves

Shallot

Garlic

Place first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a small saucepan.

Ingredients you will need

Clam Juice

Whole Milk

Bay Leaves

Shallot

Garlic

Sherry

Equipment you will use

Sauce Pan

Heat on medium high heat and let simmer until the liquids have reduced by about half.

Make a roux: In a separate saucepan (1-qt minimum) prepare the roux.

Equipment you will use

Sauce Pan

Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Slowly add liquid mixture to roux: Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

Equipment you will use

Whisk

Slowly incorporate butter, 2 Tbsp at a time: Lower the heat to low.

Ingredients you will need

Butter

Remove the bay leaf. Slowly whisk in the butter, 2 tablespoons at a time.

Ingredients you will need

Bay Leaves

Butter

Equipment you will use

Whisk

Let the butter tablespoons fully melt and be incorporated into the sauce before adding more tablespoons.