Lemon Butter
A compound butter of butter, lemon juice, and zest. It is bright and clean, made to melt over fish, shellfish, and vegetables.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | France |
| Storage | Roll into a log in parchment and refrigerate; slice coins as needed. |
| Shelf life | About 1 week in the fridge; up to 3 months frozen. |
| Best uses | Fish and shellfish, asparagus, green beans, pasta, and finishing sauces. |
| Substitutes | Plain butter with a squeeze of lemon over the dish. |
| Pairings | Sole, salmon, shrimp, asparagus, and artichokes. |
| Last checked | October 18, 2026 |
About it
Lemon butter in the French kitchen is beurre au citron, and the same pairing of butter and lemon anchors sauces like meunière for sole. The acid cuts the fat, which is why the combination flatters rich fish and vegetables.
Storing it
The lemon juice can weep over time; use it within the week or freeze it. Zest carries more flavor than juice alone.
Using it
Melt a coin of lemon butter over hot fish, shrimp, or asparagus. Work lemon zest into softened butter with a little juice and salt, then chill.
Swaps & pairings
Plain melted butter plus lemon at the table is the same pairing unmixed. Garlic butter with lemon zest is a bolder version.
More from this maker: France