Lemon Garlic Butter
This is just a quick one. I mentioned garlic lemon butter before and I’ve wanted to post it since then. It’s really simple. It usually is used for seafood dishes but it also tastes great in many vegetable dishes; as a dipping sauce for artichokes, drizzled over asparagus or potato, or mashed into peas and onions or beetroot and onions.
Quick and easy, there are only two things that can go wrong – 1) you cook it too quickly so it separates or 2) the garlic turns a very off-putting shade of blue-green so that although the taste isn’t really affected it’s looks too odd to eat. If you’ve never experienced it it may be hard to believe, but sometimes garlic can turn blue-green when you cook it with something acidic. The first time it happened to me I checked online and it seems like people are not 100% sure why it occurs, but here’s what I’ve found – this seems more likely to occur with younger bulbs, it’s better if the garlic isn’t cold before you cook it (I no longer store garlic in the fridge as a result) and make sure the garlic has cooked a little before adding lemon juice (or whatever acidic thing you’re adding). Also, I now also cook garlic-with-sour-stuff in a particular non-stick frying pan but to be honest I’m not sure if this is any more effective than wearing a lucky tee-shirt.
With all that in mind, it has to be said sauces don’t get much easier than this one – and it’s delicious.
Usually when you’re making lemon butter you add in the zest rather than the juice as the zest is what really gives things a lemon flavour, the juice creates a sour edge. I just add the juice to this as it is the lovely fresh sourness of it that I love.
- 100g salted butter, diced
- juice of 1/2 lemon, strained
- 2 garlic cloves, minced
- Melt the butter on a gentle heat.
- Once the butter is melted, add the garlic and stir around, keep stirring and cook it gentle for 2 minutes or so.
- Add in the lemon juice a little bit at a time, stirring the whole time. When all the juice is added, stir for another minute and that’s it. If you find it is too sour for you, add in more butter.
- Pour into a suitable dish. If you don’t use it all, allow to cool, cover the dish and leave in the fridge. The sauce will harden just like butter and it will stay good for a couple of weeks.