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Sauce

Lemon Butter Sauce

A sauce made by melting butter, adding diced lemon, and boiling until ready to serve with fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Butter Sauce

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Cut the lemon into very small dice.

  3. Stir the lemon into the melted butter.

  4. Allow the mixture to come to a boiling point.

Serve

  1. Serve as an accompaniment to fish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Melts to form the rich, fatty base that carries the lemon flavour.
Lemon
Supplies the acidity and aroma that define the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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