Lemon Pepper Sauce

Lemon pepper in small bowl with gold spoon next to lemon wedges.

Course: Sauce

Cuisine: American

Prep Time: 3

Cook Time: 2

Total Time: 5

Servings: people

Calories: 101kcal

Author: Platings and Pairings

This easy Lemon Pepper Sauce recipe is bursting with fresh lemon and cracked black pepper! It’s a game changer for chicken wings, seafood, roasted veggies, and so much more.

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Equipment

Ingredients

4 Tablespoons unsalted butter
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice from 1 lemon, divided
2 teaspoons freshly ground black pepper
½ teaspoon kosher salt
¼ teaspoon garlic powder

Instructions

In a small skillet over medium heat, melt the butter until it starts to bubble.
Remove from the heat, add the lemon zest, pepper, salt and garlic powder, and swirl it around in the hot butter for 30 seconds.
Stir in the lemon juice. Enjoy!

Notes

Tips and tricks:

The fresher your ingredients, the better your lemon pepper sauce will be. Squeeze the lemon juice yourself and use freshly cracked whole peppercorns instead of pre-ground pepper.
Press down on the lemon with the palm of your hand and roll it on the kitchen counter to help it release more juice before juicing and zesting.
Use a microplane or fine grater to zest the lemon before juicing. Be careful to only zest the yellow peel, as the white pith can be bitter.
Taste the sauce as you go! Adjust the salt, pepper, and lemon juice to suit your taste buds. If it tastes too acidic, you can balance it by adding a pinch of sugar or a little more butter.
If needed, thicken the sauce by simmering it slightly longer over low heat until it reduces. Or, whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) into the simmering sauce until it reaches your desired thickness.

Storing:

Let the lemon pepper sauce cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for 3 to 5 days. It also freezes well for up to 3 months.
When you’re ready to use the sauce, let it thaw in the fridge overnight before reheating gently in a saucepan over low heat.

Nutrition