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Carrabba's Lemon Butter Sauce


This was supposedly printed by the San Antonio newspaper who had gotten ahold of the original recipe from Carrabba's; however, the person who posted this says they think it has too much me, I tend to think there can't be too much lemon, LOL! Anyway, here it is:


  • 2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
  • 2 tablespoons finely chopped yellow onion
  • 2 tablespoons finely chopped garlic
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • Kosher salt
  • White pepper
  • 2 tablespoons cold butter


  1. To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.)
  2. To make sauce: Heat clarified butter, add onion and garlic, and sauté until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

Warren's notes - I love the mussels at Carrabba's, but I think these have too much lemon in them. Experiment until you either have them like Carrabba's or as you like them.

Posted by Shellbob at Recipe Goldmine 3/2/2002 5:21 pm.


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