4 ounces lemon juice 2 ounces white wine 4 ounces heavy cream 1 pound butter
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
You need minced garlic and shallots sauteed first and then the recipe is perfect
Romano Fan November 4, 2013 REVIEW:
I agree, follow the suggestions and it's much more like Macaroni Grill's recipe.
Guest Foodie July 10, 2013 REVIEW:
DEFINITELY have to reduce the lemon and add the red wine vinegar and then this is exactly like Macaroni Grill.
frogger July 3, 2013 REVIEW:
Followed the suggestions about the vinegar and it was EXACTLY like Macaroni Grill. Thank you!!
Dee October 2, 2012 COMMENT: I make Macaroni Grill's Chicken Scallopini often because it is so good. I love the Lemon Butter Sauce, however it is always turning back to butter, even before I get the chicken cooked.
How do I keep it in a sauce? Also, how do you warm it up without it going back to butter?
BonBon November 23, 2010 REVIEW:
I have made this several times. We cut the recipe in half as it really makes alot and we have a small family. I agree it is very lemony, so we add a little powdered sugar at the end to sweeten it a bit. It is fantastic on fish. Love it. Consider it to be my go-to recipe for fish sauce.
Guest Foodie April 23, 2010 REVIEW:
This recipe is amazing! Just use about 1/4 lemon juice (fresh) instead of 1/2 nd add the red wine vinegar as the guy said above. It tastes EXACTLY like Macaroni grill, and is by far THE BEST lemon butter sauce I have ever tasted.
chef7787 January 7, 2009 COMMENT: Cut back on the lemon butter and add 1 tsp of red wine vinegar. Cuts the sourness. Used to work at a mac grill.
2 Finns November 4, 2007 REVIEW:
Yahh! The lemon bites through the taste and shrinks the toungue - way too sour!