|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A flavorful butter sauce is an easy way to add interest to roasted poultry of all kinds, as well as many other dishes. This recipe for rosemary lemon butter sauce is easy to make and calls for just butter, freshly squeezed lemon juice, fresh rosemary, and garlic salt. Once the butter is melted, the remaining ingredients are added—then this tangy, herbal sauce is ready to be brushed over broiled chicken breast, basted onto a whole turkey while it's roasting, or drizzled over crispy chicken cutlets for a rich, flavorful finish.
Fresh rosemary is best for this recipe as it is much more fragrant than dried. Rosemary is a bold marriage of tastes, including citrus, pine, lavender, evergreen, and mint; some people also experience a bit of licorice. To use fresh rosemary, the whole leaves are removed from the woody stems by simply running your fingers down the stem, then the leaves can be used whole, or chopped as in this recipe. Because of the herb's strong flavor, it should be used sparingly.
This rosemary lemon butter sauce is not only delicious on chicken and turkey, but also pairs perfectly with grilled steak, roast leg of lamb, pork loin, and fish such as salmon, swordfish, and trout. (The sauce can overpower delicate white fish and some shellfish.) This lemon-herb butter sauce is also delicious drizzled over roasted potatoes and other roasted vegetables like winter squash and Brussels sprouts. You can also try it as a dipping sauce for bread or soft pretzels.
- 1/2 cup butter
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons fresh rosemary (chopped)
- 1/4 teaspoon garlic salt
Gather the ingredients.
Add the butter to a small saucepan and cook over low heat until melted.
While the butter is still warm, stir in the lemon juice, chopped rosemary, and garlic salt.
Use the rosemary butter sauce as desired.
If you'd like to give this sauce a little more depth, you can add white wine, chicken broth, and cream, along with some chopped shallots. Once the butter is melted, add one small shallot that's been chopped and saute until softened and translucent. Then pour in about a cup each of white wine, chicken broth, and cream and simmer until the mixture is reduced by half. Stir in the rosemary and garlic salt and serve warm over broiled or pan-seared chicken.