Lemon Pepper Sauce
Easy Lemon pepper sauce, made with butter, lemon, olive oil, and black pepper, is ready in 10 minutes and great for pasta, wings, or seafood.
Servings 1 cup
Calories 546kcal
Ingredients
- 4 tablespoons unsalted butter (See Notes. 1)
- 1 tablespoon olive oil
- 2 teaspoons lemon zest zest of about 1 lemon
- 2 tablespoons lemon juice
- 1½ teaspoons black pepper freshly cracked(See Notes. 2)
- ½ teaspoon garlic powder
- ¼ teaspoon Salt adjust to taste
Instructions
- In a small saucepan over low heat, add butter and olive oil.
- Once the butter melted, stir in the lemon zest, lemon juice, black pepper, garlic powder, and salt.
- Let it simmer gently for 2 minutes(don’t let it boil as the lemon can turn bitter).
- Use it right away while it’s warm.
Notes
- Use unsalted butter; if using salted butter, skip extra salt. Substitute with avocado oil or vegan butter for a dairy-free version.
- To adjust the heat, add more black pepper or toss in a pinch of crushed red pepper flakes for extra spice.
- For the best flavor, always use fresh lemon juice and freshly cracked black pepper.
- Cook on low heat only — high heat can make the lemon bitter and cause the sauce to separate.
- Store leftovers in the fridge for up to 5 days or freeze for 3 months. Reheat gently, whisking to restore smoothness.
Nutrition
Calories: 546kcal | Carbohydrates: 6g | Protein: 1g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 590mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1420IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 1mg