How do i make a lemon butter sauce that's restaurant quality?

Question

well i'm making mahi-mahi(dolphin) and the last time i tried making this lemon butter sauce like the restaurants do and it didn't come out as good. the butter is usually the more dominant flavor.
how do those chefs make it just right?

dolphin the fish, not the mammal. aka flipper

Answer 1

1 cup butter
3-4 tablespoons lemon juice
2 teaspoons worcestershire sauce
pepper
2 tablespoons chopped fresh parsley or snipped fresh chives
-In a heavy-based saucepan, melt butter.
Add lemon juice, Worcestershire sauce and pepper- Simmer for about 1 minute, then add herbs.
-Serve hot.
http://www.recipezaar.com/131306
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another great recipe:
http://www.elise.com/recipes/archives/001688lemongarlic_butter_sauce_for_seafood.php

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Lemon Butter Sauce

½ lb unsalted butter
½ lemon, thinly sliced
¼ tsp. Zatarain's Creole Seasoning
2 Tbsp minced green onions


Melt butter in saucepan. Add lemon and cook over low heat for 2 minutes. Add seasoning and green onions – simmer for 1 minute. Serve immediately

Answer 2

Haha, dolphin.

Your butter may come out too dominant because you're not using the ratio of lemon to butter that restaurants use. If you're talking really creamy sauces that still have subtle lemon flavor, try using a butter that is very creamy and smooth. I can't remember the company, but there's definitely at least one or two you can probably find in your market. They usually say something like "European style" extra-creamy butter. They're churned slower so you get this really thick and smooth stuff. Try melting that instead of regular margarine spread or something. Taste the lemon juice as you add it so your sauce comes out just right. Pepper and salt should also go in in small quantities, and if you want to add something else, cook some minced garlic in so you have a third flavor to lessen the butter dominance. Good luck! Sounds tasty =)

Answer 3

Use clarified butter if you can.Start with a small amount in a pan.Heat pan add minced shallots and minced garlic,As soon as garlic starts to brown add a cup of white wine.Let it reduce about half,then add COLD butter 1 stick 1/4 lb,swirl around until butter is all melted,sauce should be light yellow in color.For extra flavor,add a dash of Tabasco and s dash of Worcestershire.Diced tomato with out seeds and thinly sliced fresh Basil at the very end are a nice touch as well.If you want to look up a recipe,it's called a Beurre Blanc(white wine butter sauce)There are terms for the toms and Basil,but I won't torture you with those.Forgot the lemon,throw a lemon in the micrwave for 30 seconds to warm it.Squezze juice and then run through strainer.Add to sauce when you add wine.Sauce should be made just prior to serving,it won't hold for a long time.

Answer 4

even good chefs do not make the same type of meal exactly the same every single time,use freshly squeezed lemon juice from real lemons this time,and increase the amount of juice in proportion to the amount of butter that you use,do not put the lemon juice in the sauce until the butter is completely melted also.

Answer 5

SKEWERED CHICKEN WITH LEMON BUTTER SAUCE
Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe?
Georgeann King

Memphis, Tennessee

1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves, but into 1-inch pieces

3/4 cup dry white breadcrumbs
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 8-inch bamboo skewers, soaked in water 30 minutes


1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice




Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.

Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.

Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

Serves 6.

Answer 6

Lemon Velvet Butter Sauce
INGREDIENTS

* 1/3 cup dry white wine
* 2 tablespoons finely chopped shallots
* 4 teaspoons fresh lemon juice
* 1 tablespoon all-purpose flour
* 1 cup whipping cream
* 1 cup LAND O LAKES® Butter, cut into pieces
* Salt
* Ground white pepper

DIRECTIONS

1. Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes).
2. Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.

Answer 7

I just use one part lemon concentrate and two parts butter and melt in in the microwave. I think both flavors are dominant. It's great on broccoli; never tried it on fish though.

Answer 8

You may wanna add some detail there. I'll do my best though. Put butter on your chicken. Done.

Answer 9

see if you can buy some from the restaurant that you like if from

Answer 10

use duck butter instead. you would like it