This Lemon Butter Sauce is a game-changer, blending zesty citrus with rich, velvety butter in just 5 minutes. Its bright, tangy flavor and silky texture elevate everything from seafood to roasted veggies. Perfect for busy nights, it’s a quick yet luxurious addition to your culinary repertoire.
The sauce’s vibrant aroma and creamy consistency make it irresistible, offering a burst of freshness in every bite. Whether drizzled over grilled chicken or tossed with pasta, it’s a versatile delight that’s as easy to make as it is impressive. Your taste buds will thank you!
Ingredients for Lemon Butter Sauce
- ¼ cup unsalted butter, cut into pieces (use salted butter if preferred, but adjust salt accordingly)
- 1 garlic clove, grated (or minced, if preferred)
- ¼ teaspoon sea salt (adjust to taste)
- 2 tablespoons fresh lemon juice (about 1 medium lemon; bottled juice can be substituted in a pinch)
- Freshly ground black pepper, to taste
- Parsley, finely chopped, for garnish (optional)
- Pinch of red pepper flakes, optional (adds a subtle kick)
Step-by-Step Instructions
- Melt the butter: In a small saucepan, melt the butter over low heat. Stir occasionally to ensure it melts evenly and doesn’t brown.
- Add garlic and salt: Once the butter is fully melted, add the grated garlic and sea salt. Cook for 1 minute, stirring frequently, until the garlic is fragrant but not browned.
- Remove from heat: Take the saucepan off the heat and immediately stir in the fresh lemon juice. The sauce will slightly thicken and become creamy.
- Season and garnish: Add freshly ground black pepper to taste. Sprinkle with chopped parsley and a pinch of red pepper flakes, if desired.
- Serve: Use the sauce immediately. It’s perfect for dipping steamed artichokes or tossing with pasta. For more ideas, check out the blog post linked above.
Perfect Pairings: What to Serve with Lemon Butter Sauce
This versatile sauce shines with a variety of dishes! Try it drizzled over steamed vegetables like asparagus or broccoli, or use it as a dipping sauce for artichokes or grilled shrimp. It’s also fantastic tossed with pasta or as a finishing touch for pan-seared fish or chicken.
Storage Tips: Keep Your Sauce Fresh
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. If the sauce separates, a quick whisk will bring it back together.
Quick Variations: Customize Your Sauce
Switch things up by adding 1 tablespoon of capers for a briny twist or 1 teaspoon of honey for a touch of sweetness. For a creamier version, stir in 2 tablespoons of heavy cream after adding the lemon juice.
Time-Saving Tips: Make It Even Easier
Prep ahead by grating the garlic and juicing the lemon in advance. If you’re in a rush, use pre-minced garlic (about ½ teaspoon) and bottled lemon juice (adjust to taste) for a shortcut version.
Equipment Notes: What You’ll Need
A small saucepan and a microplane grater (for the garlic) are all you need to whip up this sauce. If you don’t have a grater, finely mince the garlic instead for a similar flavor.
Lemon Butter Sauce
Ingredients
- 1/4 cup unsalted butter, cut into pieces
- 1 clove garlic, grated
- 1/4 teaspoon sea salt
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper
- Parsley, for garnish
- 1 pinch red pepper flakes, optional
Instructions
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
- Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.