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Lemon Butter Sauce


  • 1/4 cup chopped shallots
  • 6 medium-size lemons, skin and pith removed and quartered
  • 1 cup dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 cup heavy cream
  • 3/4 cup (1 1/2 sticks) unsalted cold butter, cut into pieces
  • 1/8 teaspoon hot sauce
  • 1/4 teaspoon Worcestershire sauce


  • In a small nonreactive saucepan, combine the shallots, lemons, wine, salt, and cayenne over medium heat, bring to a gentle boil, and cook until as thick as syrup. Add the cream and cook, stirring a few times for 2 minutes, then remove from the heat. Add the butter 1 tablespoon at a time, whisking after each addition, until all is incorporated. Add the hot sauce and Worcestershire and whisk to blend. Strain through a fine-mesh sieve and keep hot.