- Joined Dec 27, 2015
Hi, I made lemon butter sauce using this recipe a while back but it turned out disgustingly sour. I attempted to add sugar & soy sauce but to no avail what should I do?
I made Lemon Butter Sauce on an almost daily basis for quite a long time, in my long career and I usually used 1 large lemon (which yields approximately 3-4 tablespoons) for a batch using 2 pounds of butter, but I also used approximately 2/3-3/4's cup of white wine for my initial reduction.
Ugh, you guys really think that 3 tablespoons of lemon juice is too much? Thats not that much at all, IMO, especially for half a pound of butter. The proportions look right to me.