I am enormously blessed because I am not the only cook in my household. My husband also has a wealth of culinary tricks up his sleeve. He likes to take a recipe and make it his bitch, mastering it, and then using it to periodically lull his wife into complacency. His pancake souffle is the stuff that dreams are made of. He makes a chicken/sweet potato curry that is so good, the kids even eat it. He made it for a group of 40-50 people a few years ago, in batches, and they all ate it up like manna from heaven. Seriously, he's got some mad skills.
He decided to do a copycat recipe of Carrabba's Lemon Butter Sauce and boy oh boy, did it turn out delicious. Forgive my poor photography skills, I sometimes don't clean my camera lens off prior to snapping off random pictures. Or I might have been terribly drunk. Which makes for a more interesting story?
This sauce is so buttery and lemony, and it just rings like a bell in your mouth. The secret to this whole masterpiece is CLARIFYING THE BUTTER. The result of a little effort, mind you, but you will not regret using a little patience, as you wipe the buttery remnants off your face. Thad is also pretty liberal with the garlic, and this sauce is none the worser for it. He's added in mushrooms, which helped rock it even further in my book.
This can be a side dish, as well, but we typically eat the whole pot for dinner. A little grated cheese will blast it into gustational orbit. As if anyone had to tell you to add cheese, if you're here at this blog you already know that is pretty much a given.
