Of course! The Lemon Butter Pan Sauce is a legendary, quick sauce made in the same pan you’ve cooked protein (like chicken, fish, or pork) in. It uses the delicious browned bits left behind (called the “fond”) to create a bright, rich, and incredibly flavorful sauce in minutes.
It’s a classic French technique (beurre blanc) simplified into a fast, foolproof pan sauce.
Here’s how to master it.
The Perfect Lemon Butter Pan Sauce
This recipe assumes you have just cooked chicken breasts, fish fillets, or pork chops in a skillet and have removed them to rest.
Ingredients:
· Pan drippings from cooking your protein
· 1 small shallot, finely minced (about 2 tbsp) – or 1 tbsp red onion
· ⅓ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
· Juice of 1 lemon (about ¼ cup)
· 4 tbsp cold unsalted butter, cut into ½-inch cubes
· 1 tbsp fresh parsley, chopped
· Salt and freshly ground black pepper to taste
· Optional: 1 tbsp capers, 1 clove garlic (minced), 2 tbsp heavy cream
Instructions:
- Cook the Aromatics: After removing your cooked protein, place the skillet back over medium heat. You should have about 1-2 tablespoons of fat and all the browned bits. If the pan is dry, add a small splash of oil or butter. Add the minced shallot and cook for 1-2 minutes until softened and fragrant. (Add optional garlic and capers here if using, cook for 30 more seconds).
- Deglaze the Pan (The Key Step):
· Pour in the white wine (or chicken broth). It will sizzle and steam dramatically.
· Use a whisk or wooden spoon to scrape all the browned bits from the bottom of the pan. This is where all the flavor is! Let the liquid simmer and reduce by about half, which should take 1-2 minutes. - Add Acid and Reduce:
· Add the fresh lemon juice and let it simmer for another 30-60 seconds to reduce slightly. - Mount with Butter (Monter au Beurre):
· Reduce the heat to low. This is critical—if the heat is too high, the sauce will break (the butter will separate).
· Whisk in the cold butter, one cube at a time, waiting for each piece to melt almost completely before adding the next. This gradual process emulsifies the butter into the sauce, creating a slightly thick, creamy, and glossy texture without any cream. - Finish and Serve:
· Remove the pan from the heat immediately once all the butter is incorporated.
· Stir in the fresh parsley and season with salt and a generous amount of black pepper.
· Optional for a richer sauce: For a creamier texture, stir in 2 tablespoons of heavy cream or crème fraîche after deglazing, let it heat through, then proceed with the butter.
· Taste and adjust seasoning. Pour the sauce directly over your rested protein and serve immediately.
Pro Tips for a Perfect Sauce:
· Don’t Burn the Fond: If the browned bits in your pan look like they’re getting too dark and might burn, take the pan off the heat while you add the liquid to deglaze.
· Cold Butter is Key: Using cold butter and adding it slowly over low heat is what creates the emulsion for a smooth, cohesive sauce.
· No Alcohol? You can use all chicken or vegetable broth. The flavor will be slightly different but still delicious. A splash of white wine vinegar can help make up for the missing acidity.
· Cream is Optional: The classic method is just butter, which creates a “broken” sauce that is still delicious. The cream helps stabilize the emulsion for beginners.
· If Your Sauce Breaks: If the butter separates and the sauce looks oily, don’t panic. Remove it from the heat and whisk in a tablespoon of cold water or cream. This can often bring it back together.
· Perfect Pairings: This sauce is fantastic on:
· Chicken Piccata (add capers!)
· Pan-Seared Salmon or White Fish
· Pork Chops
· Sauteed Shrimp
· Steamed Asparagus or Green Beans
Enjoy your restaurant-quality, 5-minute sauce that will elevate any simple weeknight meal into something special