Hawaiian Lemon Butter Sauce: A Tropical Twist on a French Classic
Aloha and welcome, food lovers! Today, we’re bringing a taste of the Hawaiian Islands right to your kitchen with a delightful recipe for Hawaiian Lemon Butter Sauce. This sauce is an incredible accompaniment to most seafood dishes, especially grilled or smoked fish.
Now, you might be familiar with the classic French sauce, Beurre Blanc. This light and flavorful sauce is a staple in French cuisine, made with butter, shallots, vinegar, and white wine. Our Hawaiian Lemon Butter Sauce takes inspiration from the Beurre Blanc but adds a tropical twist with a few key ingredients.
What Makes This Hawaiian Lemon Butter Sauce Special?
This recipe incorporates the vibrant flavors of Hawaii in a subtle yet delightful way. Here’s what sets it apart:
- Capers for a Tangy Kick: Capers, those little green flavor bombs, add a delightful tang and complexity to the sauce.
- Coconut Milk: The Secret Weapon: This might surprise you, but a touch of coconut milk lends a subtle sweetness and creaminess, transporting your taste buds to the tropics.
- Fresh Lemon: The star of the show! Fresh lemon juice and zest provide a burst of citrusy brightness that perfectly complements the richness of the butter.
Beyond the Flavor: Why You’ll Love This Recipe
Besides its captivating taste, this Hawaiian Lemon Butter Sauce offers several other benefits:
- Easy to Make: This recipe requires minimal ingredients and comes together in a flash. Perfect for weeknight dinners or impressing guests with minimal effort.
- Versatile: This sauce isn’t just for seafood! It can be drizzled over grilled chicken, vegetables, or even used as a base for pasta dishes.
- Healthy-ish: Compared to traditional cream-based sauces, this recipe uses less butter and incorporates coconut milk for a lighter feel.
Ready to Dive In? Here’s What You’ll Need:
Ingredients:
- 1/4 cup white wine
- 2 tablespoons chopped chives
- 1/4 cup chopped onion
- Juice from 1 lemon
- 1/4 cup coconut milk
- 1/4 cup heavy cream
- 3/4 lbs. softened butter cut into cubes
- 1/2 teaspoon salt
- 4 tablespoons capers
- 1/4 teaspoon lemon juice, optional
🎬 Watch How to Make This Recipe
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Equipment:
- Small saucepan
- Whisk
- Spoon
- Microplane grater (for zesting the lemon)
Step-by-Step Guide to Hawaiian Lemon Butter Sauce:
- Combine wine, chives, onion and juice from the 1 lemon in a sauce pot over medium heat. Stir until the butter sauce recipe reduces by half.
- Stir in coconut milk and heavy cream to wine butter sauce. Simmer 2-3 minutes.
- Lower flame to very low heat. With a wire whisk, quickly stir in softened butter, a little at a time, until all of the butter is incorporated.
- Pour the butter cream sauce through a mesh strainer.
- Season the white wine butter sauce with salt to your taste, followed by the capers and additional lemon juice if desired.
- Spoon a little sauce over your grilled fish. This makes up enough for at least 20 pieces of fish. Whatever you don’t use can be frozen. To thaw, simply reheat in pan and whisk well.
Tips and Tricks for the Perfect Hawaiian Lemon Butter Sauce:
- Use High-Quality Ingredients: Fresh lemon juice and good quality butter make a world of difference in the final flavor.
- Don’t Overcook: Keep an eye on the sauce while it simmers. You want it to thicken slightly but not reduce too much, as it can become overly acidic.
- Adjust the Acidity: If the sauce ends up too tart for your liking, you can add a touch of honey or sugar to balance the flavors.
- Substitute Capers: Don’t have capers on hand? Chopped green olives or cornichons can work as a decent substitute, although they won’t offer the same unique flavor profile.
- Leftovers? No Problem! This sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking frequently, until warmed through.
What to Pair with your Hawaiian Lemon Butter Sauce:
This versatile sauce shines with a variety of dishes. Here are some ideas to get you started:
- Grilled or Smoked Seafood: Imagine this sauce drizzled over perfectly grilled mahi-mahi, flaky salmon, or succulent shrimp. It’s a match made in heaven!
- Seared Scallops: The richness of the sauce beautifully complements the delicate sweetness of seared scallops.
- Roasted Chicken or Vegetables: While this sauce is fantastic with seafood, don’t be afraid to experiment! Drizzle it over roasted chicken breasts, asparagus, or even cauliflower steaks for an unexpected flavor twist.
Aloha from the Kitchen!
We hope you enjoyed this recipe for Hawaiian Lemon Butter Sauce. This tropical twist on a classic French sauce is sure to impress your taste buds and add a touch of island flair to your next meal.
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Hawaiian Lemon Butter Sauce (Coconut Beurre Blanc)
Ingredients
- 1/4 cup white wine
- 2 tablespoons chopped chives
- 1/4 cup chopped onion
- Juice from 1 lemon
- 1/4 cup coconut milk
- 1/4 cup heavy cream
- 3/4 lbs. softened butter cut into cubes
- 1/2 teaspoon salt
- 4 tablespoons capers
- 1/4 teaspoon lemon juice optional
Instructions
- Combine wine, chives, onion and juice from the 1 lemon in a sauce pot over medium heat. Stir until the butter sauce recipe reduces by half.
- Stir in coconut milk and heavy cream to wine butter sauce. Simmer 2-3 minutes.
- Lower flame to very low heat. With a wire whisk, quickly stir in softened butter, a little at a time, until all of the butter is incorporated.
- Pour the butter cream sauce through a mesh strainer.
- Season the white wine butter sauce with salt to your taste, followed by the capers and additional lemon juice if desired.
- Spoon a little sauce over your grilled fish. This makes up enough for at least 20 pieces of fish. Whatever you don’t use can be frozen. To thaw, simply reheat in pan and whisk well.
Video