From DN Recipes by David Nagy · Food & Beverage

Old Bay Butter Sauce

Published

Key Ingredients in Old Bay Butter Sauce
Unsalted butter: When a recipe calls for just a few ingredients, make sure you’re using the best. We like European-style butter, which has more butterfat and a richer flavor than its American counterpart. This style of butter also has a deeper yellow color, which adds to the sauce’s golden hue.
Old Bay seasoning: This classic blend of herbs and spices also contains salt, so there’s no need to add extra seasoning.
Lemon: Squeeze 1 tablespoon of juice from 1/2 medium lemon to brighten the flavor of this butter sauce. This mini angled measuring cup is my favorite way to measure liquid ingredients.

Old Bay Butter Sauce Recipe
Prep time 5 mins Cook time 10 mins Makes 3/4 cup
Ingredients
  • 2 tablespoons water
  • 1 1/2 teaspoons Old Bay seasoning
  • 8 tablespoons (1 stick) cold unsalted butter, preferably European-style such as Kerrygold, cut into 8 pieces
  • 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)
Instructions
  1. Bring 2 tablespoons water and 1 1/2 teaspoons Old Bay seasoning to a simmer over medium-low heat in a small skillet or saucepan. Reduce the heat to low. Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next. Do not let the butter boil, or it will separate.
  2. Whisk in 1 tablespoon lemon juice. Serve warm.
Recipe Notes
Storage: This butter sauce is best made right before serving, but you can refrigerate leftover butter in an airtight container for up to 4 days. Reheat in a small saucepan over low heat until completely melted and warm; do not let it boil. Remove from the heat. Drizzle in cool water 1 teaspoon at a time while whisking vigorously, until the sauce is creamy and emulsified again.
The butter sauce can also be used cold: Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.