Lemon Pepper Wet Sauce Recipe
Lemon pepper wet sauce is a twist on the classic dry lemon pepper seasoning. It started in Southern kitchens and is especially loved in Atlanta. This wet version mixes lemon zest, cracked pepper, and butter.
Equipment
- Saucepan
- Whisk
- Airtight Container
Ingredients
- Lemons 2 large
- Black pepper 1 tablespoon cracked
- Butter 1/2 cup or 1 stick
- Garlic powder 1 teaspoon
- Honey 1 tablespoon
- Salt 1/2 teaspoon
- Water 1/4 cup
Instructions
Step 1: Prepare the Ingredients
- First, get all your ingredients ready to make cooking easier. Use a zester or grater to get the lemon zest for the sauce’s citrus flavor. Next, crack the black pepper for a spicy touch. Cut the butter into small pieces so it melts evenly.
Step 2: Start the Sauce
- Place a small saucepan over medium heat and add the butter. Allow it to melt completely, then reduce the heat to low. Add lemon zest and cracked black pepper to the melted butter. Stir gently to mix the flavors and let the butter soak up the lemony, peppery taste.
Step 3: Add Flavor Enhancers
- Add the garlic powder, honey, and salt to the butter mixture. This will add depth and a touch of sweetness to balance out the tangy and spicy flavors. Continue stirring to ensure everything is well blended and the honey is completely dissolved.
Step 4: Simmer the Sauce
- Pour in the water to thin the sauce slightly. Allow the mixture to simmer on low heat for a few minutes. Stir now and then, and watch it thicken as the flavors mix. This step is key for getting the smooth texture that lemon pepper wet sauce is famous for.
Step 5: Strain and Store
- When the sauce is thick enough, take it off the heat. Pour it through a strainer into a container so it’s smooth and has no bits. Let it cool before closing the container. You can keep the sauce in the fridge for a few days and use it on your favorite meals.
Notes
To keep the sauce for a long time, you can freeze it. Put it in a container safe for freezing or in an ice cube tray to make it easy to use little by little. You can keep the sauce in the freezer for up to 3 months. When you want to use it, let it thaw in the fridge and warm it up gently before serving.