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Lemon Butter Sauce too acidic

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1

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes and fresh bay scallops, and served over angle hair pasta. It was very lemony and acidic.

sauce lemon scallops

share|improve this question

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

• 
  
  
  

  
  2
  

  
  
  
  
  
  

  
  
  It doesn't help after the fact -- but consider using less juice, but include the zest (either grated or finely chopped, or large pieces to remove before serving).
  
  – Joe
  Dec 20 '17 at 23:51
  

  
  
  
  

add a comment | 

1

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes and fresh bay scallops, and served over angle hair pasta. It was very lemony and acidic.

sauce lemon scallops

share|improve this question

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

• 
  
  
  

  
  2
  

  
  
  
  
  
  

  
  
  It doesn't help after the fact -- but consider using less juice, but include the zest (either grated or finely chopped, or large pieces to remove before serving).
  
  – Joe
  Dec 20 '17 at 23:51
  

  
  
  
  

add a comment | 

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes and fresh bay scallops, and served over angle hair pasta. It was very lemony and acidic.

sauce lemon scallops

share|improve this question

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

share|improve this question

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

share|improve this question

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

edited Dec 19 '17 at 5:05

Catija♦

15.2k64572

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

asked Dec 19 '17 at 1:12

Jimmy GJimmy G

612

3 Answers
3

active

oldest

votes

4

If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the shallots and garlic in 1 t olive oil and then adding 2T dry white wine and reducing. Add 1T lemon juice and bring to boil again but don't reduce, add in the cherry tomatoes, scallops and the 1/2 stick butter. You could also reserve half the butter to swirl in after the scallops are cooked through.

share|improve this answer

edited Dec 19 '17 at 2:10

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

add a comment | 

1

Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...

share|improve this answer

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

add a comment | 

0

I did both, added a touch baking soda and honey, cut the whole sauce in half, added broth and water and finally added capers and butter as originally planned.

Worked well

share|improve this answer

answered 19 mins ago

IvoIvo

1

New contributor

Ivo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

add a comment | 

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4

If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the shallots and garlic in 1 t olive oil and then adding 2T dry white wine and reducing. Add 1T lemon juice and bring to boil again but don't reduce, add in the cherry tomatoes, scallops and the 1/2 stick butter. You could also reserve half the butter to swirl in after the scallops are cooked through.

share|improve this answer

edited Dec 19 '17 at 2:10

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

add a comment | 

4

If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the shallots and garlic in 1 t olive oil and then adding 2T dry white wine and reducing. Add 1T lemon juice and bring to boil again but don't reduce, add in the cherry tomatoes, scallops and the 1/2 stick butter. You could also reserve half the butter to swirl in after the scallops are cooked through.

share|improve this answer

edited Dec 19 '17 at 2:10

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

add a comment | 

If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the shallots and garlic in 1 t olive oil and then adding 2T dry white wine and reducing. Add 1T lemon juice and bring to boil again but don't reduce, add in the cherry tomatoes, scallops and the 1/2 stick butter. You could also reserve half the butter to swirl in after the scallops are cooked through.

share|improve this answer

edited Dec 19 '17 at 2:10

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

share|improve this answer

edited Dec 19 '17 at 2:10

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

answered Dec 19 '17 at 1:20

Julie MaJulie Ma

45629

1

Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...

share|improve this answer

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

add a comment | 

1

Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...

share|improve this answer

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

add a comment | 

Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...

share|improve this answer

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

share|improve this answer

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

edited Dec 21 '17 at 7:57

Cascabel♦

52.8k16148268

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

answered Dec 20 '17 at 22:12

FabbyFabby

5,5561639

0

I did both, added a touch baking soda and honey, cut the whole sauce in half, added broth and water and finally added capers and butter as originally planned.

Worked well

share|improve this answer

answered 19 mins ago

IvoIvo

1

New contributor

Ivo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

add a comment | 

0

I did both, added a touch baking soda and honey, cut the whole sauce in half, added broth and water and finally added capers and butter as originally planned.

Worked well

share|improve this answer

answered 19 mins ago

IvoIvo

1

New contributor

Ivo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

add a comment | 

I did both, added a touch baking soda and honey, cut the whole sauce in half, added broth and water and finally added capers and butter as originally planned.

Worked well

share|improve this answer

answered 19 mins ago

IvoIvo

1

New contributor

Ivo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this answer

answered 19 mins ago

IvoIvo

1

New contributor

Ivo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

answered 19 mins ago

IvoIvo

1

New contributor

Ivo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

answered 19 mins ago

IvoIvo

1