butter sauce

An easy lemon rosemary chicken recipe that requires just 10 simple ingredients! The chicken is seasoned with lemon pepper seasoning, seared and then cooked in a simple lemon rosemary butter sauce.

Easy Lemon Rosemary Chicken

boneless, skinless chicken breasts

lemon pepper seasoning

EACH: butter AND lemon juice

garlic

chicken broth

¼ teaspoon EACH: freshly chopped rosemary AND parsley

red pepper flakes (more/less

honey (or maple syrup)

lemon slices,

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. 

SAUCE: In a 1-cup measuring cup, combine 2...

SAUCE: In a 1-cup measuring cup, combine 2 tablespoons of butter, lemon juice, minced garlic, chicken broth, freshly chopped rosemary, parsley, red pepper, and honey and microwave in 30-second increments until the butter melts. Keep a close eye on it so it doesn’t boil over!

CHICKEN: Season the chicken breasts with lemon pepper...

CHICKEN: Season the chicken breasts with lemon pepper seasoning on both sides and a big pinch of salt. Add the remaining tablespoon of butter to an ovenproof skillet placed over medium-high heat and when it's hot, sear the chicken breasts. Do not overcrowd the pan or your chicken won’t brown. You may want to do this in two batches. Cook the chicken for 2-3 minutes per side. If you don’t have an ovenproof skillet, transfer the chicken to a 9x13 baking dish sprayed with cooking spray. 

BAKE: Pour the prepared sauce over the chicken....

BAKE: Pour the prepared sauce over the chicken. Bake for 13-17 minutes or until the internal temperature of the chicken reaches 165ºF. Feel for firmness on the thickest part of the breast if you don’t have a thermometer. Spoon the sauce over the chicken breasts a couple of times during the baking process to keep the chicken moist! The amount of time required for the chicken to bake just depends on the thickness.

Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.

Lemon-Garlic Butter Sauce For Seafood

clam juice (can substitute chicken stock)

dry sherry

whole milk (OR 3 Tbsp cream

Tbsp minced garlic

Tbsp shallots

bay leaf

unsalted butter

Tbsp flour

salt

white pepper

lemon juice

Lemon-Garlic Butter Sauce for Seafood

Simmer and reduce the liquids, with garlic, shallots, and bay leaf: Place first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a small saucepan.

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. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.
Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).

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.

Slowly incorporate butter, 2 Tbsp at a time: Lower the heat to low. Remove the bay leaf. Slowly whisk in the butter, 2 tablespoons at a time. Let the butter tablespoons fully melt and be incorporated into the sauce before adding more tablespoons.

Stir in lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick.

"This sauce is now a staple here at our home.. It goes on EVERYTHING.. Chicken, Broccoli, and of course FISH.. We have a lot of Mahi Mahi and it's amazing.\r\n\r\nFor the single dads out there who are like me and not gifted cooks.  Let me share something with you about the sauce:  BE CAREFUL HOW YOU RE-HEAT IT!  If you throw it in a pot and turn it on the butter will liquefy and separate from the mixture, and then you are screwed.   I'm sure others will have better ideas, but we pull ours out of the fridge and into a steamer on REHEAT (140 degrees) and it only takes about 5 min for it to soften.  Just whip it back up and you are good to go.  We ruined our first two batches cause we tried to warm it in a sauce pan and got it WAY too hot.  If you melt the butter too much.. You're history.   Or you could just leave it out for a while and it will soften that way as well.  WE LOVE THIS SAUCE!"

"It was everything I dreamt it would be!!!! I've been making this sauce wrong for so long."

"This was delicious! I substituted the bay leaf for fresh dill and white wine instead of the sherry. I also kept tasting it at the end and used half the amount of butter (to be healthier?lol) incredibly yummy. Thanks for the recipe."

Here's a quick and easy version of the classic French hollandaise sauce made in a blender. Read for eggs benedict in 10 minutes!

Easy Blender Hollandaise Sauce

cayenne (optional)

"Perfect! I am 13 and an aspiring chef. What an amazing learning experience to make one of the 5 French mother sauces."

Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple seconds after the butter is all incorporated.

Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so.

"FOLLOWED to the T came thin and liquid like I have Vitamix I do not know if that has anything to do with it"

"I made this recipe for eggs Benedict this morning.....perfect!!  Creamy, lemony and easy!!"

"Not at like hollandaise sauce. I've made it before and didn't think it was too hard. I was in a hurry this morning, though, and thought I would try this. It was much more savory than I had hoped. Hollandaise is light and sightly tart. This ended up tasting more like it was made with mayonnaise."

"This was just lemon butter.  It did not work. I will keep looking for better options. Disappointed."

https://www.simplyrecipes.com/video_src?vid=6128421583001

How to make Easy Blender Hollandaise Sauce

To make these fresh peas with mint, peas are sauteed quickly in butter until cooked through, and sprinkled with fresh mint, salt, and pepper.

Fresh Peas With Mint

unsalted

green peas

mint leaves

Salt and black pepper

Sauté

In a sauté pan or skillet over medium heat, melt the butter. Add the peas and heat, stirring, until just cooked through but not soft or mushy, 2 to 3 minutes.

Season

Transfer the peas to a serving dish, strew the mint over the top, and season with salt and pepper to taste. If desired, add a little (or a lot) more butter and stir to combine. Serve at once. Originally published 18 April, 2011.

Say hello to your new favorite one skillet chicken dinner that's topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

One Skillet Chicken with lemon Garlic Cream Sauce

boneless skinless chicken breasts (or thighs)

salt and pepper

red pepper flakes (or more to taste)

olive oil

shallots (or red onions)

salted butter

heavy cream

parsley

Using a mallet, pound down the chicken breasts/thighs...

Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

In a 2 cup measuring cup or a...

In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

Position a rack in the lower third of...

Position a rack in the lower third of the oven and preheat the oven to 375ºF.

Heat the olive oil in a large oven-safe...

Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.

Reduce the flame to medium, add the shallots...

Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.

When the sauce has thickened, remove from the...

When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

Ready in minutes, this easy Garlic Butter Sauce is heavenly on absolutely everything.

Easy Garlic Butter Sauce Recipe

tbsp salted butter

chives

kosher salt and fresh ground pepper (to taste)

Add the butter to a saucepan over medium heat and cook until melted. Turn the heat to low.

Stir in the garlic and continue cooking over low heat for 1-2 minutes or until the garlic begins to smell fragrant.

Add the lemon juice and herbs to the butter stirring to combine.

Remove from the heat and serve immediately or keep warm until ready to serve.

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The Best Easy Hollandaise Sauce

egg,

water (0.00)

Tbsp lemon juice (0.02)

Tbsp butter* (0.44)

salt (0.01)

cayenne pepper (0.02)

Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.

Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).

Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.

Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you&#39;re whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.

Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

https://embed.mediavine.com/videos/sbvyknvommcpzs63jrlv

Easy Hollandaise Sauce

Apple Dapple Sheet Cake

vegetable oil

unsalted butter, melted

sugar

eggs, room temperature

vanilla extract

all-purpose flour

baking soda

pecans

brown sugar

milk

Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray; set aside.

In a large bowl, stir together the oil, melted butter, and sugar. Add the eggs and mix well. Stir in the vanilla.

In another bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the apples and pecans.

Spread the mixture into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Poke holes all throughout the cake with a skewer or toothpick.

Make the caramel sauce by combining the brown sugar, milk, and butter in a small saucepan over medium heat. Bring to a low boil and cook, stirring constantly, for 1 1/2 minutes or until the mixture is about 200°F. Drizzle the sauce over the warm cake - paying special attention to get the sauce down into the holes poked into the cake. Allow to cool, then slice and serve at room temperature or slightly warm. Store covered in the refrigerator.

The hero of this beautiful scallop pasta dish is the amazing saffron-infused butter sauce.

Seared scallops & vegetable fettuccine with saffron beurre blanc

carrots, peeled

green zucchini, ends trimmed

fettuccine

(about 320 grams) scallops, without roe

milliliters (1/2 cup) white wine vinegar

purple eschalots, peeled, finely chopped

black peppercorns

saffron

chilled unsalted butter,

lime juice

tbsp finely chopped fresh chives

Salt & white pepper

Old Fashioned Butter Rolls

flour

shortening

water

unsalted butter, very soft

nutmeg (or cinnamon)

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.

Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.

Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.

Combine the milk and sugar in a small pot over medium high heat. Stir until the milk just begins to bubble. Remove from the heat and stir in the vanilla. Pour the mixture over the rolls.

Bake uncovered for 35 to 45 minutes or until the rolls are brown on the tops. Serve warm.

Make the sauce:

Thanks to tips from Chef Gordon Ramsey, the flavor of this recipe for pan-fried salmon in lemon butter sauce is maximized and the texture is flaky and tender.

Gordon Ramsay's Salmon Recipe

salmon

pepper

cayenne pepper

butter, divided

thyme

Zest of ½ a lemon, about 1 teaspoon

Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.

Season both sides of the salmon with salt, pepper, and cayenne.

Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.

Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.

Flip the salmon so that the skin side is down once again.

Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.

Reduce the heat to medium-low and cook the salmon for 5 minutes.

Remove the salmon from the skillet, leaving the pan on the heat.

Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.

Plate the salmon and top the fish with the lemon butter sauce.

Rich and buttery, Bearnaise Sauce is perfect for the keto diet and to top a juicy steak. The sauce takes a little extra time to cook, but it’s well worth the effort!

Keto Bearnaise Sauce Homemade

white wine vinegar

white wine

peppercorns

onion (diced)

pepper (ground)

tarragon (finely chopped)

Place a small saucepan over medium heat, add the vinegar, wine, peppercorns, and onion. Reduce until 2-3 tablespoons of liquid remain.&nbsp;

Strain out the onion and peppercorns and pour the liquid into a heatproof bowl. Add the egg yolks.

Melt the butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.

Place the bowl over a saucepan of simmering water and start whisking.

Continue to whisk until the mixture is thick and foamy and creates thick ribbons when the whisk is lifted.

Remove the bowl from the heat and slowly pour in the hot butter while whisking, ensuring that the milk fat is left behind. This step is similar to making mayonnaise - if you add the butter too quickly the sauce will split.

Whisk in the salt, pepper, and tarragon.

Serve immediately or keep warm until needed.

If you’re ready to take your steak to the next level this Chesapeake Crab Butter Sauce is what you seek. Rich buttery crab with a hint of old bay spice make this sauce a must for your next special dinner.

Chesapeake Crab Butter Sauce

lb Jumbo Lump Crabmeat

Stick Butter

tsp Old Bay

tbsp Fresh Parsley

tbsp Minced Shallot

tbsp Minced Garlic

Heavy Cream

over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half

Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce

All the flavors you love in a “piccata” recipe with a salmon twist! Traditionally, a piccata sauce is served with veal or chicken. I’ve created a version salmon that soak up that delicious sauce in a magnificent way. Served with a side of pasta and this is an easy 25 minute meal that tastes like you are dining at an Italian restaurant. You will be surprised by how quickly this scrumptious dish comes together. A taste of Italy at your table!

Top 21 butter sauce recipes from across the web

The most viewed butter sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Lemon Rosemary Chicken

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Easy Garlic Butter Sauce Recipe

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Apple Dapple Sheet Cake

Seared scallops & vegetable fettucc...

Old Fashioned Butter Rolls

Gordon Ramsay's Salmon Recipe

Keto Bearnaise Sauce Homemade

Chesapeake Crab Butter Sauce

Pan Seared Salmon Picata Sauce

Easy Eggs Benedict

Easy No-Fail Hollandaise Sauce

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Top 21 butter sauce recipes from across the web

The most viewed butter sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lemon Rosemary Chicken

Lemon-Garlic Butter Sauce For Seafo...

Easy Blender Hollandaise Sauce

Fresh Peas With Mint

One Skillet Chicken with lemon Garl...

Easy Garlic Butter Sauce Recipe

The Best Easy Hollandaise Sauce

Apple Dapple Sheet Cake

Seared scallops & vegetable fettucc...

Old Fashioned Butter Rolls

Gordon Ramsay's Salmon Recipe

Keto Bearnaise Sauce Homemade

Chesapeake Crab Butter Sauce

Pan Seared Salmon Picata Sauce

Easy Eggs Benedict

Easy No-Fail Hollandaise Sauce

Bama Butter Cake

Lemon Butter Dill Sauce Recipe

Pasta with Butter and Parmesan

Quick Lemon Butter Pasta with Aspar...

Pasta Primavera

The most viewed butter sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine