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Lemon Butter

Photo: Iain Bagwell; Styling: Kay Clark

Hands-on time 20 mins
Total time 20 mins

Makes 2 cups

Prep this citrus butter in advance for Gulf Crab Cake dipping -- because every superhero needs a sidekick.


  • 1 lemon, peeled and quartered
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1 1/2 teaspoons whole peppercorns
  • 2 cups unsalted butter, cut into tablespoon-size pieces
  • 1/2 teaspoon table salt
  • Pinch of ground white pepper

How to Make It

  1. Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.

  2. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Stir in salt and white pepper. Cover with foil to keep warm.

United Tastes of Texas by Jessica Dupuy, copyright 2015, Oxmoor House.