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Butter Sauce

Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on time 5 mins
Total time 5 mins
Yield 8 servings (serving size: about 1 tablespoon)
This simple sauce is an emulsion--the end product should have a thick, creamy consistency and the light color of cold butter. It's an indulgent sauce but perfect for pairing with low-fat lobsters and steamed clams. 


  • 1 tablespoon fresh lemon juice
  • 6 tablespoons chilled butter, cut into small pieces
  • Dash of ground red pepper

Nutrition Information

  • calories 77
  • fat 8.6 g
  • satfat 5.5 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 0.1 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 61 mg
  • calcium 3 mg

How to Make It

  1. Heat lemon juice in a small saucepan over low heat. Gradually add pieces of butter, stirring constantly with a whisk until butter is melted and well blended. Stir in red pepper.