Creamy Lemon Butter Sauce
A silky, tangy, and buttery sauce made with fresh lemon juice, real butter, and cream—this Creamy Lemon Butter Sauce is a quick and elegant addition to seafood, chicken, pasta, or vegetables. Simple to make in one pan, it’s a versatile staple that adds bright flavor to any dish.
Equipment
- Small or medium saucepan
- Whisk
- Microplane/zester
- Citrus juicer
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons unsalted butter (plus 3–4 tablespoons cold, cubed for finishing)
- 1 clove garlic, minced (or 1 small shallot, finely chopped)
- ¼ cup dry white wine or chicken/vegetable stock (optional)
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon fresh chopped parsley (optional, for garnish)
Instructions
Sauté Aromatics:
- In a saucepan over medium heat, melt 2 tablespoons of butter. Add garlic (or shallots) and sauté until fragrant—about 1 minute. Do not brown.
Deglaze:
- Pour in white wine or stock. Simmer until reduced by half, about 2–3 minutes.
Add Cream:
- Stir in the heavy cream and let it simmer for another 2–3 minutes, reducing slightly for a thicker consistency.
Add Lemon & Butter (Off Heat):
- Remove pan from heat. Stir in lemon juice and zest. Gradually whisk in cold butter cubes one at a time until sauce is smooth and glossy.
Season & Finish:
- Add salt and pepper to taste. Stir in parsley if using. Serve immediately over fish, pasta, chicken, or vegetables.
Notes
- For Pasta Use: Reserve ¼ cup of pasta water to thin the sauce slightly for tossing.
- No Cream? Sub with full-fat milk and a spoonful of flour (make a roux first), but sauce will be lighter.
- Want More Brightness? Add a touch more zest, or a splash of white balsamic vinegar at the end.
- For Extra Depth: Add 1 teaspoon Dijon mustard or ½ teaspoon capers before whisking in butter.
- Make Ahead Tip: Sauce can be cooled and refrigerated for up to 5 days. Reheat gently while whisking.