This all-purpose lemon butter sauce is a great to have on hand. It's light and lemony and especially good as a basting sauce on chicken. Another plus is that it keeps for months in the fridge. Just heat it up, enough to melt the butter.
Why you'll love the grilling sauce
For ease, put some in a squeeze container. By doing it this way, you don't contaminate the sauce by dipping the basting brush into the sauce and the uncooked food. You squeeze on what you need and baste the food. The brush never touches the rest of the sauce.
Uses for lemon butter sauce
You can use this sauce on poultry. You've got to try our Spatchcocked Grilled Chicken recipe. The meat stays juicy and cooks evenly with a nice golden brown crispy crust.
The lemon butter sauce is delicious on fish:
The light lemony sauces enhances the flavor of grilled vegetables:
This multi-purpose sauce has a light lemony taste with undertones of the pickling spice and just a hint of heat.
If you like it really spicy, add red pepper flakes.
Can I cut the quantity?
Please don't faint when you see the ingredients' amounts. There is butter in this but it makes a huge quantity. The amounts I use for this recipe is half of the amount of the original lemon butter sauce recipe.
Yes. We did make that much sauce at one time. If you want, you can still cut this down by half.
If you want to try another amazing sauce on your grilled meats, try our recipe for North Carolina BBQ Sauce. It's tangy, spicy and mustardy.
Lemon Butter Sauce All Our Way
- 1 quart apple cider vinegar
- 2 lemons- halved squeezed
- ⅓ cup salt
- 2 tablespoons black pepper or if you want it spicier make it 1 tablespoon black pepper and 1 ½ tsp. red pepper flakes q. b. quanto basta to your taste.
- ½ box pickling spice or 1.5 oz. pickling spice jar
- 3 sticks butter
- Mix all items above together in a pan including the lemon halves. Bring to a boil for 5 minutes. Turn heat off and add the 3 sticks of butter.
- We don't strain the sauce, we leave it as is. When we need some sauce, we warm it up- just enough to melt the butter - strain what we're going to use, then put it in a squeeze bottle.
- Squeeze some sauce on the meat and baste. This method prevents contaminating the sauce by brushing the undercooked meat then putting the brush in the sauce. Of course you don't have to do this if you are using this as a sauce to season vegetables or fish.
- The sauce lasts a long time in the refrigerator. We've had ours up to a year in the fridge and it was still as good as when we first made it.
- This recipe is half of the original but it can be halved again.
- There is a variance in the pickling spice directions because the spice companies used to have the ingredients in a tin box, now they have it in a small shaker plastic jar.
- The 1.5 oz. would be what I believe is the amount necessary for this recipe amount. This certainly would not be convenient if you are doing a lot of pickled items.