Introduction

This creamy lemon butter sauce is a luscious and tangy accompaniment that brightens up any dish. Perfect for drizzling over seafood, chicken, or vegetables, it combines rich butter and cream with fresh lemon flavors for a delightful finish.

A close-up of a creamy light yellow soup in a white bowl, topped with small green herb pieces and a drizzle of golden olive oil forming a loose circular pattern on the surface. On a silver spoon sitting above the soup, a scoop of the thick soup shows specks of black pepper and herbs scattered on it. The texture of the soup looks smooth and rich, with slight bubbling near the edges, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Melt the unsalted butter in a medium saucepan over medium heat until it begins to bubble, taking care not to let it brown.
Step 2: Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly until fragrant and lightly softened.
Step 3: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3 to 5 minutes until the sauce slightly thickens.
Step 4: Stir in the lemon zest and freshly squeezed lemon juice. Allow the sauce to simmer for another 2 to 3 minutes to infuse the citrus flavor.
Step 5: Season with salt and freshly ground black pepper to taste. Whisk in Dijon mustard if using, for extra depth.
Step 6: Remove from heat and garnish with chopped fresh parsley or chives. Serve immediately.

Tips & Variations

For a dairy-free version, substitute heavy cream with full-fat coconut milk and use a vegan butter alternative.
Add a pinch of red pepper flakes for a subtle spicy kick.
Fresh herbs like tarragon or dill can replace parsley for a different flavor profile.
Use lime juice and zest instead of lemon for a unique twist.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently to prevent separation. Fresh lemon juice is best added fresh before serving if reheating.

How to Serve

A close-up view of a creamy pale yellow soup in a white bowl with a smooth texture, sprinkled with small green herb pieces and a few dark specks of pepper on top. A spoon lifts a thick scoop of the soup, showing its rich and soft consistency with herbs mixed in. The bowl sits on a white marbled surface, and there are bright yellow lemon wedges and green leafy herbs around it, adding fresh color accents. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this sauce ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it for up to 2 days. Reheat gently on the stove and stir well before serving to restore its creamy texture.

What dishes work well with creamy lemon butter sauce?

This sauce pairs beautifully with grilled or pan-seared fish, roasted chicken, steamed vegetables, or pasta. Its bright citrus notes complement a variety of dishes without overpowering them.

Creamy Lemon Butter Sauce Recipe

Print Recipe

★★★★★

5 from 111 reviews

This creamy lemon butter sauce is a luscious and tangy accompaniment, perfect for drizzling over fish, chicken, or vegetables. Made with unsalted butter, garlic, heavy cream, and fresh lemon, it combines rich and zesty flavors in a smooth, velvety texture. The sauce comes together quickly on the stovetop, enhanced with optional Dijon mustard and fresh herbs for a burst of freshness.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approximately 1 cup (serves 4) 1x
Category: Sauce
Method: Stovetop
Cuisine: American

Ingredients

Scale

Sauce 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

Instructions

Melt Butter: Melt the unsalted butter in a medium saucepan over medium heat until it begins to bubble, being careful not to let it brown.
Sauté Garlic: Add the minced garlic to the melted butter and sauté for 30 seconds to 1 minute, stirring constantly, until the garlic is aromatic and lightly softened.
Simmer with Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally and let it cook for 3 to 5 minutes so the sauce thickens slightly.
Incorporate Lemon Flavours: Stir in the finely grated lemon zest and freshly squeezed lemon juice. Continue to simmer the sauce for 2 to 3 minutes to infuse the citrus flavors.
Season and Finish: Season the sauce with salt and freshly ground black pepper to taste. Whisk in the Dijon mustard if using, to add an extra depth of flavor.
Garnish and Serve: Remove the sauce from heat and garnish with chopped fresh parsley or chives. Serve immediately over your preferred dish.

Notes

Be careful not to brown the butter during melting to maintain a smooth, light sauce.
Fresh lemon juice and zest are essential for a bright citrus flavor; avoid bottled lemon juice for best results.
Dijon mustard is optional but adds a nice complexity to the sauce.
This sauce pairs wonderfully with grilled or baked fish, chicken breasts, steamed vegetables, or pasta.
For a dairy-free alternative, substitute heavy cream with coconut cream, but flavor and texture will differ.

Keywords: lemon butter sauce, creamy lemon sauce, butter sauce, lemon cream sauce, garlic lemon sauce