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.
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!
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