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Creamy Lemon Butter Sauce

A silky, rich sauce made with butter, cream, and fresh lemon, perfect for enhancing fish, pasta, and vegetables.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: American, Italian
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 120 grams unsalted butter
  • 2 cloves garlic, minced
  • 240 millilitres heavy cream
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon chopped fresh parsley or chives, for garnish

Method
 

Preparation
  1. Melt the unsalted butter in a medium saucepan over medium heat until it begins to bubble, without allowing it to brown.
  2. Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until aromatic and lightly softened.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3 to 5 minutes so the sauce slightly thickens.
  4. Stir in the lemon zest and freshly squeezed lemon juice, allowing the sauce to simmer for an additional 2 to 3 minutes to infuse the citrus notes.
  5. Season with salt and freshly ground black pepper to taste. Whisk in Dijon mustard if desired for extra depth.
  6. Remove from the heat and garnish with chopped fresh parsley or chives before serving immediately.

Notes

Store the sauce in an airtight container in the fridge for up to 3 days. Reheat slowly over low heat. For best results, use fresh ingredients and avoid high heat when cooking.