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Perhaps because I am from the south, we make a lemon garlic butter just with those ingredients. I did try this tonight for my sons 29th Birthday, along with my own that I normally make. It was okay, mine was wonderful. No matter what, thank you for making me try something different!
I didn’t even use all of the ingredients and it was STILL spectacular! Thanks for this recipe!!
This is the most delicious sauce! We use it on seafood, chicken, egg noodles, etc. What a great addition to my culinary repertoire!
Hi Elise. Just found your website today and have 3 or 4 “must makes” already! Question: Is there any way to make this sauce in advance and then reheat when needed? I’m thinking maybe I could do everything up to adding the butter and then reheat the sauce and add the butter right before I’m ready to serve. Your thoughts?
Hi Rory, I’ve made the sauce ahead of time and reheated it for a few seconds in the microwave, just enough to loosen and warm it up, and it worked great!
I cannot get clam juice where I live.. can you reccommend a substitute? Thanks
Hi Naz, you can use chicken stock.
Regarding your comment about alcohol cooking off, be careful! The amount of alcohol left in the prepared food depends on the technique used in cooking. Reducing the sherry alone till it is almost evaporated, then adding the other liquids and reducing again would leave very little alcohol BUT combining the liquids and reducing them together does not cause the alcohol to burn off. Though governed by laws of chemistry, cooking chemistry was learned experimentally and handed down by word of mouth. That is why traditional French cooking always adds and reduces the wine before adding the other liquid.
Yes, Ronnie – I just substitute the alcohol. I do not eat fish – I just don’t like seafood — I liked Shrimp until a couple of years ago – my taste changed again – and now – no seafood. So – I look for sauces or revise sauce for chicken. I also don’t eat much beef – but love pork – So – Elise – so I’m going to be thumbing through looking for Pork makes.
If I want to use this lemon-garlic butter sauce for pasta, should I leave out clam juice from the ingredients? Thanks!
I would sub white wine!☺️
Hi Christine, with the clam juice the sauce is excellent for pasta, but it will give a taste of seafood. If that’s not what you are looking for, I would substitute the clam juice with chicken stock.
I’ve been perusing your website, and I’m really curious to try this recipe, as I’ve been looking for something like this. I have one question though: Could you provide a possible substitute for the sherry, as my family and I don’t drink alcohol? It would be much appreciated.
Elise – Like you and your family- I do not drink — and thusly As much as love the taste of dishes cooked with wine — , when I really want that — There are several restaurants that I enjoy. I use the white vinegar and Two — TBS of White Grape Juice.
Hi Sara, dry sherry is one of those ingredients that is really hard to substitute. I’ve seen references to using unsweetened orange or apple juice in place of it, but I have no idea how that would work with this recipe. You might just sub it out with more clam juice and milk. For what it’s worth, most of the alcohol boils away when you make the sauce. I only keep dry sherry around for cooking and the alcohol isn’t remotely noticeable when the dish is done.
I used a little less half & half instead of milk and added small shrimp & crabmeat plus an extra squeeze of fresh lemon juice. Excellent recipe. Thanks!
Thank you for this recipe! MMMMMMMM good! I used only 1 stick of butter and added canned fire-roasted tomatoes and it was creamy and delicious.