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Lemon Velvet Butter Sauce

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Land O'Lakes, Inc.

This buttery sauce can accent your favorite cooked vegetables or grilled fish fillets.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet


  1. Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes).
  2. Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.
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I did this recipe without the shallots and used smart balance instead and it tasted great. My wife doesn't eat fish often and I put this sauce over pan fried sole parmesan. It was awesome.


Okay, this is NOT a diet recipe, but it is DELICIOUS. My husband made this and served it over panko-breaded, sauteed chicken tenders and it was marvelous. Just the right blend of lemon and cream. THIS is a keeper. Great for "company" or when you want to treat yourself like company. Easy too.


It was good. I've been craving lemon everything since I've been pregnant, and this did the trick. My husband actually made this. He didn't use shallots and we made half the recipe (note to those that do the same - use a SMALL sauce pan.) We'd make it again.