Lemon Velvet Butter Sauce
5 min
15 min


1/3 cup dry white wine  

2 tablespoons finely chopped shallots

4 teaspoons fresh lemon juice

1 tablespoon all-purpose flour

1 cup Land O Lakes® Heavy Whipping Cream

1/2 cup Land O Lakes® Butter, cut into chunks


Ground white pepper


 *Substitute 1/3 cup chicken broth.

How to make

  1. STEP 1

    Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat 5-7 minutes or until mixture comes to a boil. Continue boiling 4-5 minutes or until liquid almost evaporates.

  2. STEP 2

    Reduce heat to medium-low. Add flour; mix well. Slowly whisk in cream until well mixed. Cook, stirring constantly, 1-2 minutes or until mixture boils. Stir in butter until melted; season with salt and pepper.

Tip #1

If sauce starts to curdle, decrease heat; whisk until smooth.


15Fat (mg)
50Cholesterol (mg)
85Sodium (mg)
2Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  August 15, 2011

A restaurant in our area used to serve a lemon sauce over chicken - one of my favorites. The restaurant closed, but this sauce is even better. Made by you recipe, it was outstanding. cutting the butter in half & using 1/2 & 1/2 instead of cream & adding a little chicken broth (short on wine) - it still got raves. The moral is check the pantry before starting dinner - but your recipe still saved the dinner for me.

— says Susan
  June 01, 2010

I was looking for something special to add to the fresh green beans with sliced almonds I was asked to serve at a 50th wedding anniversary dinner I was catering. I came across this recipe and gave it try. Everyone loved the sauce including the very picky daughter giving the dinner! I will definitely keep this in my favorites!

— says Debra
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