371 lemon butter sauce recipes

Saure Kartoffel, a traditional Swabian sour potato dish with a tangy butter-onion sauce flavored with bay leaf, lemon zest, clove, and caraway. German comfort food.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Hot fig pudding with molasses, buttermilk, dried figs, and ginger baked in a tube pan, served with a warm sherry-butter sauce with nutmeg and lemon. A British-style steamed pudding baked in the oven.

Lemony chicken zucchini stir-fry with mushrooms, carrots, and toasted walnut halves. A 30-minute one-pan dinner brightened with lemon zest and garlic butter, no soy sauce required.

Medallions of veal with sauces: tender stuffed veal cutlets on a bed of sauteed spinach, dressed with a crayfish Nantua sauce and lemon-chive wine butter, garnished with crayfish and asparagus. Fine dining at home.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Classic hard sauce made with creamed butter, powdered sugar, lemon extract, and fluffy egg white. This old-fashioned British dessert topping is the traditional partner for Christmas pudding.

Sauteed calves liver with avocado slices in a brown butter, lemon, and white wine sauce with thyme and parsley. An elegant, retro main course ready in 30 minutes.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

Garlic scallop saute with mushrooms, shallots, lemon juice, and a sherry pan sauce. Milk-soaked and flour-dusted scallops seared golden in butter and oil in under 25 minutes.