Preserved Lemon Garlic Butter

Name: Preserved Lemon Garlic Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¾ cups (650 ml)
Cuisine: Middle Eastern
Ingredients: 1 lb, cubed (453 g) Butter; 4 tbsp chopped (60 ml) Garlic; 2 tbsp chopped (30 ml) Thyme; 1/2 cup finely chopped (120 ml) Pres. Lemon; 2 tsp kosher (10 g) Salt; 1 tbsp freshly ground (7 g) Pepper; 1 tsp (2 g) Cayenne; 3 lemons, halved and juiced (90 ml) Lemon Juice; 1 tsp (5 ml) Worcester

Independent adaptation of a publicly published Adam Evans recipe. Not affiliated with, sponsored by, or endorsed by Adam Evans.

FINISHING BUTTER · CHARGRILLED OYSTERS & GRILLED SHRIMP

In the published recipe, this is the finishing butter for chargrilled oysters.

The finishing butter from Evans' chargrilled oysters.

On the jar

PRESERVED

Method: stove
Yield: about 2¾ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Garlic 60 mlThyme 30 mlPres. Lemon 120 mlLemon Juice 90 mlWorcester 5 ml

Ingredients

Butter1 lb, cubed (453 g)
Garlic4 tbsp chopped (60 ml)
Thyme2 tbsp chopped (30 ml)
Pres. Lemon1/2 cup finely chopped (120 ml)
Salt2 tsp kosher (10 g)
Pepper1 tbsp freshly ground (7 g)
Cayenne1 tsp (2 g)
Lemon Juice3 lemons, halved and juiced (90 ml)
Worcester1 tsp (5 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Preserved Lemon Garlic Butter wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 3 national awards

Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Tahini Nut Sauce★ STARRED KITCHENOn the jar: POURABLE
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Adam Evans works in Gulf seafood / Southern at Automatic Seafood and Oysters; credentials include James Beard Best Chef: South 2022 (Automatic Seafood and Oysters).

Originally published as Preserved Lemon-Garlic Butter.

Adapted from a Adam Evans recipe (Adam Evans / Garden & Gun (chargrilled oysters, Automatic)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Adam Evans / Garden & Gun (chargrilled oysters, Automatic) (published as “Preserved Lemon-Garlic Butter”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar