Ingredients for Bonefish Grill Lemon Butter Sauce
- 2 cloves fresh garlic, minced
- Shallot
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped
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How to Make Bonefish Grill Lemon Butter Sauce
- In a medium saucepan, combine 1/2 cup dry white wine, 1/4 cup fresh lemon juice, 2 cloves minced garlic, and 1 tablespoon chopped fresh parsley. Bring to a simmer over medium-high heat.
- Reduce heat to medium-low and simmer until the liquid is reduced by half (approximately 5-7 minutes), stirring occasionally.
- Reduce heat to low. Gradually whisk in 1/2 cup (1 stick) cold unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding more. This creates a smooth, emulsified sauce.
- Stir in 1/2 teaspoon salt (or to taste). Strain the sauce through a fine-mesh sieve into a clean saucepan to remove any solids.
- Keep warm over very low heat until ready to serve. The sauce should be creamy and smooth.
- Serve immediately over your favorite fish or chicken. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
72g
Carbs
0g
