Lemon Butter Sauce too acidic
My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes and fresh bay scallops, and served over angle hair pasta. It was very lemony and acidic.
Best Answer
If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the shallots and garlic in 1 t olive oil and then adding 2T dry white wine and reducing. Add 1T lemon juice and bring to boil again but don't reduce, add in the cherry tomatoes, scallops and the 1/2 stick butter. You could also reserve half the butter to swirl in after the scallops are cooked through.
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Quick Answer about "Lemon Butter Sauce too acidic"
To cut lemon flavor in a dish, you can add baking soda to neutralize the excess acidity. Add ΒΌ of a teaspoon per 1 cup of liquid. Stir and taste. Other ways to mask too much lemon flavor include adding sugar or honey, adding cheese, or diluting the sauce.What do I do if my sauce is too acidic?
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.How do you reduce the acidity of lemon juice?
If it tastes too strong, add less lemon juice at first. Always dilute lemon juice with water to reduce its acidity.How do you cut the acidity in white wine sauce?
Baking soda should be added to the sauce along with the sauce. Taste the sauce after it has been stirred in. The baking soda should be added if it is still too sour. Baking soda, also known as sodium bicarbonate, neutralizes some of the acid present in the sauce to make it sour less.How do you reduce the taste of lemon in gravy?
Try adding a little baking soda. It can neutralize excess acidity. Add it in the ratio of \xbc of a teaspoon per one cup of liquid. Alternatively, you can add other things like cheese (if making a sauce), honey, or sugar, but these add a different taste to boot flavors.LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
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Answer 2
Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...
Answer 3
I did both, added a touch baking soda and honey, cut the whole sauce in half, added broth and water and finally added capers and butter as originally planned.
Worked well
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