Ingredients:

  • 1/2 cup Unsalted Butter
  • 1 Tbsp Olive Oil or Avocado Oil
  • 1 1/2 Tbsp Fresh Lemon Zest (from about 2 medium lemons)
  • 1/4 cup Fresh Lemon Juice
  • 1 Tbsp Freshly Cracked Black Pepper (coarse grind)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Garlic Powder (optional)
  • 1 tsp Cornstarch (optional thickener)
  • 1 Tbsp Cold Water (optional thickener)

Instructions:

  1. Combine the butter and olive oil in a small saucepan over medium-low heat. Heat until the butter is fully melted and foamy, but not brown.
  2. Add the freshly cracked black pepper and garlic powder (if using) to the melted fat. Cook gently for 30–60 seconds, stirring constantly. This step 'blooms' the spices, intensifying their aroma and flavor.
  3. Remove the saucepan from the heat immediately. Slowly whisk in the fresh lemon juice and salt. Whisk vigorously until the sauce thickens slightly and emulsifies (the butter and lemon juice should be fully combined, creating a pale yellow liquid).
  4. If making a thicker consistency for wings or dipping, create a slurry by mixing the cornstarch and cold water in a small bowl. Return the sauce to low heat and slowly whisk in the slurry. Simmer for 1 minute, until the sauce coats the back of a spoon. Do not boil.
  5. Once the sauce is removed completely from the heat (or thickened if necessary), stir in the fresh lemon zest. Do not cook the zest; adding it last preserves the potent, bright lemon oils.
  6. Taste for balance, adjusting salt or lemon juice as needed. Use immediately or store.