Lemon Butter

Lemon Butter


  • 1 lemon, peeled and quartered
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1 1/2 teaspoons whole peppercorns
  • 2 cups unsalted butter, cut into tablespoon-size pieces
  • 1/2 teaspoon table salt
  • Pinch of ground white pepper


  1. Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates.
  2. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.
  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids.
  4. Stir in salt and white pepper.
  5. Cover with foil to keep warm.

One thought on “Lemon Butter

  1. Pingback: Gulf Crab Cakes with Lemon Butter | Carter Family Recipes

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