Lemon Butter Sauce { Salsa di Burro al Limone} All Our Way

This all-purpose lemon butter sauce is a great to have on hand. . . . it’s especially good as a basting sauce on  chicken. Another plus is that it keeps for months in the fridge . . . . just heat it up . . . . just enough to melt the butter. . . and then 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 . . . . that way the brush never touches the rest of the sauce.

Fresh Lemon from Our Tree on the Patio

You can use this sauce on poultry, fish and even vegetables. It has a light lemony taste with undertones of the pickling spice and just a hint of heat . . . . or more. . . . .if you like . . . . with red pepper flakes.  Please don’t faint when you see the ingredients’ amounts.  There is butter in this but it makes a huge quantity . . . . and 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.

Lemon Butter Sauce All Our Way

A light lemony sauce with a spicy undertone that can be used on chicken and seafood. It keeps for months in the fridge and it is great to have on hand.

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Course: hot sauce, seasoning

Cuisine: American

Keyword: chicken sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 24 people

Calories: 13kcal

Author: Marisa Franca @ Allourway

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Ingredients

• 1 quart apple cider vinegar
• 2 lemons- halved squeezed
• 1/3 cup salt
• 2 tablespoons black pepper or if you want it spicier make it 1 tablespoon black pepper and 1 1/2 tsp. red pepper flakes q. b. quanto basta to your taste.
• 1/2 box pickling spice or 1.5 oz. pickling spice jar
• 3 sticks butter

Instructions

• 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.

Notes

• 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.

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1575mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg

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