Preserved Lemon-Garlic Butter

Name: Preserved Lemon-Garlic Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 650 ml
Cuisine: American
Ingredients: 453 g Butter; 60 ml Garlic; 30 ml Thyme; 120 ml Preserved Lem; 10 g Salt; 7 g Pepper; 2 g Cayenne; 90 ml Lemon Juice; 5 ml Worcester

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

Preserved Lemon-Garlic Butter from a national-award-winning chef.

Ratio

Garlic 60 mlThyme 30 mlPreserved Lem 120 mlLemon Juice 90 mlWorcester 5 ml

Ingredients

Butter — 453 g
Garlic — 60 ml
Thyme — 30 ml
Preserved Lem — 120 ml
Salt — 10 g
Pepper — 7 g
Cayenne — 2 g
Lemon Juice — 90 ml
Worcester — 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.

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).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.