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.
Romano Fan REVIEW: I agree, follow the suggestions and it's much more like Macaroni Grill's recipe.
Jul 10, 2013
Guest Foodie REVIEW: DEFINITELY have to reduce the lemon and add the red wine vinegar and then this is exactly like Macaroni Grill.
Jul 3, 2013
frogger REVIEW: Followed the suggestions about the vinegar and it was EXACTLY like Macaroni Grill. Thank you!!
Oct 2, 2012
Dee 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?
Nov 23, 2010
BonBon 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.
Apr 23, 2010
Guest Foodie 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.
Jan 7, 2009
chef7787 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.
Nov 4, 2007
2 Finns REVIEW: Yahh! The lemon bites through the taste and shrinks the toungue - way too sour!