Lemon Butter Sauce - Carrabba's Italian Grill

By Thom7747

We have many "secret ingredients" at Carrabba's. But it is our lemon butter sauce that gives some of our most popular dishes a wonderful creaminess and mild tang. A variation on the classic beurre blanc ("white butter" in French), there is a trick to its success. Cook it over the very lowest heat so the butter can soften into a beautiful sauce. Once yo get the hang of it, you will lov emaking this sauce as much as you'll love eating it.

Ingredients

• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, divided
• 2 tablespoons finely chopped yellow onion
• 2 garlic cloves, minced
• 1/3 cup dry white wine, such as Cavit Pinot Grigio
• 3 tablespoons fresh lemon juice
• Kosher salt and freshly ground white pepper

Details

Adapted from mrsduckandtheducklings.wordpress.com

Preparation

Step 1

1. Melt 1 tablespoon of the butter in a nonreactive medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes.

2. Reduce the heat to its very lowest setting. A few pieces at a time, whisk in the butter, letting the first addition melt before adding more butter. Be sure that the butter is softening into an emulsified sauce, and not melting. With practice, you will be able to increase the heat a bit to speed the softening. It should take you about 3 minutes to add all the butter and "build" the sauce. Season with salt and pepper. Remove from the heat.

3. The sauce can be store at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low heat when reheating, or it will separate. (That is, it will look like melted butter and not an emulsified sauce.) If this happens remember it will still taste the same!