Lemon-butter sauce
Common food
Photo: Wikipedia
A rich, emulsified sauce of butter and lemon juice, creating a velvety, opaque, and luxuriously smooth texture. It delivers a bright, tangy citrus punch that cuts through the deep, creamy richness of the fat. Nutritionally, it is almost pure fat, providing a dense source of energy with negligible protein or carbohydrates.
Calorie split: 0% protein · 0% carbs · 99% fat
↓ Full nutrition💚 Why it's loved
People adore it for its perfect balance of bright acidity and luxurious, creamy mouthfeel that elevates simple dishes. Its versatility makes it a go-to for finishing vegetables, pasta, or seafood, adding a restaurant-quality touch at home.
⚠️ Watch-outs & how to enjoy it better
Its very high fat content makes it extremely calorie-dense, which can be a concern for those managing weight or heart health. To counteract this, use it sparingly as a finishing sauce rather than a cooking medium, and pair it with high-fiber vegetables or lean protein to create a more balanced plate.
Key benefits
- Provides a concentrated source of fat-soluble vitamins like Vitamin A and K from butter.
- Enhances the flavor and palatability of lean proteins like fish and chicken.
- Can aid in the absorption of fat-soluble nutrients from other foods in a meal.
- Offers a quick, high-energy source of calories.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic French 'beurre blanc' sauce, a close cousin, was reportedly created by accident when a chef reduced white wine and vinegar but forgot to add the cream, instead whisking in cold butter to create a stable emulsion.
Full nutrition (USDA data · scales with serving)
| Water | 23.4 g |
| Energy | 671 kcal |
| Protein | 0.80 g |
| Total lipid (fat) | 74.0 g |
| Carbohydrate, by difference | 0.74 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.77 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 0.06 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 21.0 mg |
| Potassium, K | 31.0 mg |
| Sodium, Na | 472 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.01 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 17.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 682 ug |
| Retinol | 670 ug |
| Carotene, beta | 151 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.02 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 6.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 41.0 g |
| SFA 4:0 | 1.8 g |
| SFA 6:0 | 1.3 g |
| SFA 8:0 | 0.76 g |
| SFA 10:0 | 1.7 g |
| SFA 12:0 | 2.0 g |
| SFA 14:0 | 6.4 g |
| SFA 16:0 | 19.1 g |
| SFA 18:0 | 6.7 g |
| Fatty acids, total monounsaturated | 15.2 g |
| MUFA 16:1 | 0.90 g |
| MUFA 18:1 | 13.5 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.30 g |
| PUFA 18:4 | 0.01 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 212 mg |
FAQ
How do I prevent my lemon-butter sauce from separating or 'breaking'?
Keep the heat very low and whisk constantly while adding cold butter pieces gradually. If it does break, you can often rescue it by whisking in a teaspoon of cold water or a splash of lemon juice off the heat.
Can I use salted butter for lemon-butter sauce?
Yes, but you must taste and adjust the salt at the end. Unsalted butter gives you complete control over the final seasoning, which is why it's often preferred in sauces.
What's the best way to store leftover lemon-butter sauce?
Refrigerate it in an airtight container for up to 3 days. To reheat, warm it gently in a small saucepan over very low heat, whisking constantly to re-emulsify. Do not microwave, as it will likely break.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 6.71 kcal/g · 0% calories from protein · 0.0 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 15.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.