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Carrabba's Lemon Butter Sauce

Ingredients

  • 2 tablespoons clarified butter, you will need 1/2 stick of butter total
  • 2 tablespoons finely chopped yellow onions
  • 2 tablespoons fresh lemon juice or lime juice.
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons dry white wine or dry vermouth
  • salt and pepper
  • Pepperoncini if a spicier sauce is desired, good for use over pasta
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Directions

  1. To clarify butter, melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard the sediment. This can be done ahead of time.
  2. To make the sauce: Heat the clarified butter, add onion and garlic, sauté until transparent. Add lemon juice and white wine, season to taste. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter (two tablespoons) until sauce is smooth and emulsified.
  3. For a creamier mixture add a dash of tempered (warm) milk and or reduce lemon. Milk must be tempered so it does not curdle. Good for a pasta sauce.

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