Lemon Butter Sauce Royale

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Want something amazing to top your plain chicken? Really up the ante on your white fish? Take a peek at this sauce, and give it a try…

Lemon Butter Sauce Royale

Recipe by Dimples
0.0 from 0 votes
Course: ChutzpahCuisine: FrenchDifficulty: Medium


Prep time


Cooking time



A simple yet versatile lemon-butter sauce that is quick and easy to prepare while tasting divine.

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  • 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

  • 4 teaspoons grated lemon rind

  • 1 1/2 tablespoon fresh lemon juice

  • 1 cup vegetable broth

  • 1/2 cup dry white wine

  • 3/4 teaspoon each minced horseradish and lemon grass

  • 1/4 teaspoon dried sweet basil

  • 1/4 teaspoon fresh ground peppercorn medley

  • 1 teaspoon arrowroot starch

  • 1 Tablespoon cool water


  • Place a medium saucepan over low heat, add 1 tablespoon of butter. Allow the butter to melt, then add horseradish and lemon grass, gently sauté, stirring frequently, until fragrant, about 3 minutes.
  • Sprinkle basil and pepper; stir to coat. Add the wine, broth, and lemon juice and bring to a soft simmer over medium heat. Continue to cook until the liquid is reduced about 1 cup, about 10 minutes.
  • Reduce the heat to low, add 2 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting, it is a process. Add the remaining butter 1 tablespoon at a time until all the butter has been added into the sauce.
  • Stir arrowroot starch into 1 tbsp cool water, then slowly add to the sauce, whisking briskly.
  • Remove from heat.
  • Serve immediately, or keep warm for a few minutes until ready to use. Cooking this sauce on low heat is key.

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