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.
Servings: 24 people
Calories: 13kcal
Ingredients
- 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
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