Sauces
Lemon Butter
Prep 10 mins. /Cook 10 mins.
1½ cups
Easy
Lemon Butter
Method
- Combine the sugar and lemon zest in a bowl.
- In a medium saucepan lightly whisk the egg yolks. Add the lemon sugar mixture and whisk until pale and well combined. Slowly whisk in the lemon juice.
- Place saucepan over low heat and cook, stirring constantly with a whisk, until the mixture thickens. Continue stirring until it just begins to bubble and is thick enough to coat the back of a spoon.
- Remove saucepan from the heat and gradually add the butter cubes a few at a time, stirring until completely melted.
- Using a fine sieve, strain the lemon butter into a clean bowl to remove the zest and any cooked egg. Immediately cover with cling wrap that touches the butter surface. Allow to cool completely before refrigerating.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Sauces recipes
Avoid a "floury" white sauce
At the beginning of a white sauce always cook off the butter and flour over low heat for 1 minute to ensure the finished sauce doesn’t have a “floury” flavour. Remove from the heat before whisking in milk and returning back to the heat to thicken.