Classic Velvety Lemon Butter Sauce

1. Boil Water

Start by bringing 1/4 cup (60 ml) of water to a boil over medium-high heat in a small saucepan. This will happen quickly, so keep an eye on it.

2. Add Butter

Once the water is boiling, add the 1/2 cup (115 g) of very cold unsalted butter in one piece. Begin stirring immediately using a whisk, fork, wooden spoon, or any stirring utensil you prefer. The key here is to keep stirring as the butter melts. This continuous stirring helps prevent the sauce from separating and ensures a smooth, creamy texture. You'll know it's working when the mixture starts to bubble and boil around the edges.

3. Remove from Heat

When almost all of the butter is incorporated, remove the saucepan from the heat. This step is crucial because it prevents the butter from becoming oily and keeps the sauce velvety. At this point, the mixture should look creamy rather than melted and oily.

4. Add Lemon Juice and Salt

Immediately after removing from the heat, add 1 teaspoon of fresh lemon juice and a pinch of Kosher salt, about 1/4 teaspoon to start. Taste the sauce and adjust the lemon juice or salt if needed to balance the flavors. The lemon juice adds a bright, tangy note that complements the richness of the butter, while the salt enhances all the flavors.

5. Serve

Serve the sauce immediately, drizzling it over your dish of choice. This classic velvety lemon butter sauce is perfect for fish, vegetables, or even pasta. Enjoy the harmonious blend of creamy butter and zesty lemon in every bite.