Lemon Butter Sauce

Yes, I have deleted one of my two blogs - there are many reasons for this, but you can find all of my recipes, etc. at Classic Homemaking with a Modern Flair. Also, my ward has started a food storage/canning blog to which I post once a week. If you are interested, you can find it at Gilbert 4th Ward Canning.


You will love this recipe for Lemon Butter Sauce. It is so fabulous over spaghetti, especially with a side of roasted zucchini from my garden. One of these days (when I'm not supposed to be making stuff for a wedding), I am going to make homemade pasta with some amazing fresh eggs that one of my friends brought me from her chickens.

Lemon Butter Sauce

This is a great vegetarian recipe, adapted from Cook's Illustrated. Start heating the pasta water before beginning the sauce.

Lemon Butter Sauce - makes about 3/4 cup, enough to dress 1 pound of pasta

2 tsp. olive oil
2 shallots, finely minced
1 1/2 C. chicken broth
2 Tbsp. minced parsley, cilantro, basil, or spinach
2 Tbsp. unsalted butter, cut into 4 pieces
3 Tbsp. fresh lemon juice

Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add broth and increase heat to high; simmer rapidly until liquid is reduced to 3/4 cup, about 8 minutes. Off heat, whisk in butter, lemon juice, herbs or spinach, and salt, pepper to taste. Pour sauce over hot angel hair pasta that has been cooked al dente. Serve immediately topped with sea salt, fresh ground black pepper, and grated parmigiano-reggiano.