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    Home » Sauces

    Meyer Lemon Sauce Recipe

    Published: Jan 14, 2019 · Modified: Dec 24, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    This special citrus originated in China in the early 1900s and is named for the U. S. Department of Agriculture adventurer who brought them, as well as many other "plants of economic value for the USDA"  to the United States,  Frank N Meyer.  Among those other valuable plants was the soy bean.  How odd to have a lemon named after you, but that doesn't begin to tell the strange and interesting story of this adventurer and lover of plants who lived an extraordinary life and met a mysterious death.

    The Meyer Lemon is basically a cross between regular lemons (Eurejka or Lisbon) and Mandarin Oranges.  They posses the strengths of both parents-the tartness of a lemon with a sweet undertone of the Mandarin orange.  Thinner skinned than other lemons, their rounder fruit ripens on the tree. Juicy and floral, the Meyer lemon finds itself in many recipes.

    Meyer Lemons sliced in half

    Meyer Lemon Sauce

    If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.
    5 from 2 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: Creole
    Keyword: Meyer lemon sauce, NA
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 40 Tablespoons
    Calories: 25kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 6 tablespoons butter in all
    • 2 medium Shallots chopped fine
    • 2 cloves garlic smashed
    • 2 tablespoons A/P flour
    • 1 tablespoon Meyer lemon zest
    • To taste Kosher Salt and Ground Black Pepper
    • 3 slices meyer lemon
    • 4 tablespoons Meyer lemon juice
    • 1 teaspoon Worcestershire Sauce
    • 1 cup Dry White Wine
    • 1 cup Chicken Stock
    • 1 sprig fresh rosemary

    Here's What You Do

    • In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
    • Saute until the shallots are starting to soften, about 5 minutes.
    • Add the flour and stir or whisk together until a light roux develops.
    • Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
    • Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.
    • Add the 2 remaining tablespoons of butter and shake the pan while that melts.
    • Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.
    • Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.

    Recipe Notes

    If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.
     

    Nutrition

    Calories: 25kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 0.1g
    « Making Roast Pork Tenderloin with Meyer Lemon Sauce
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    1. Millie

      December 24, 2022 at 8:21 am

      Hello where do the 20 hours cook time come in? Is it meant to say 20 minutes?

      Reply
      • Sweet Daddy D

        December 24, 2022 at 9:51 am

        Wow, Millie. Yes, 20 MINUTES! Not sure how I made that mistake, maybe too many beers. Hopefully, the instructions were clear enough that no one has cooked it for 20 hours! Sorry about that and thanks for pointing that out.

        Reply

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