Description
Bright, buttery lemon pepper sauce bursting with citrus and black pepper. Perfect for wings, pasta, meats, and more—ready in 10 minutes!
Ingredients
Scale
Base Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1 teaspoon lemon zest
- 2 tablespoons chicken broth
Seasoning:
- 1 teaspoon freshly ground black pepper (coarse)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon honey (optional)
- Salt to taste
Instructions
- Melt the Butter: In a small saucepan over medium heat, melt butter until foamy and just beginning to brown. Do not let it burn.
- Add Citrus and Broth: Whisk in lemon juice, zest, and chicken broth. Let sizzle briefly and combine.
- Season: Add black pepper, garlic powder (if using), and honey (if using). Whisk until the sauce is golden and emulsified.
- Simmer: Let simmer for 1–2 minutes, stirring often. Adjust seasoning with salt, more lemon, or honey as needed.
- Strain (Optional): For a smooth finish, strain the sauce through a fine mesh sieve.
- Serve: Use warm or at room temperature as a drizzle, dip, or dressing.
Notes
- Substitute butter with olive oil for dairy-free or vegan version.
- Use low-sodium broth to reduce sodium.
- Add red pepper flakes for heat or cream for a richer texture.
- Store refrigerated for 7 days or freeze in cubes for 2 months.
- Reheat gently on low heat, whisking to recombine.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American, Southern-Inspired
Nutrition
- Serving Size: 1 tablespoon
- Calories: 85 kcal
- Sugar: <1 g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 20 mg