Creamy Lemon Butter Sauce (Printable Version)
A silky, citrus-infused sauce blending butter, cream and lemon that elevates seafood, chicken, vegetables or pasta dishes.
# Ingredients:
01 -
120g unsalted butter
02 -
2 garlic cloves, finely minced
03 -
240ml heavy cream
04 -
1 tablespoon finely grated lemon zest
05 -
2 tablespoons freshly squeezed lemon juice
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
1 teaspoon Dijon mustard (optional)
09 -
1 tablespoon chopped fresh parsley or chives (for garnish)
# Steps:
01 -
Melt the unsalted butter in a medium saucepan over medium heat. Allow it to melt and gently bubble, but do not let it brown.
02 -
Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until fragrant and slightly softened.
03 -
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally and let it cook for 3 to 5 minutes, until the sauce begins to slightly thicken.
04 -
Stir in the lemon zest and freshly squeezed lemon juice. Continue simmering for another 2 to 3 minutes so the citrus flavor fully infuses the sauce.
05 -
Season with salt and freshly ground black pepper to taste. If using, whisk in the Dijon mustard for a subtle tang and added depth.
06 -
Remove from the heat and garnish with chopped parsley or chives. Serve immediately while warm.
# Notes:
01 -
For the best texture, keep the heat moderate and avoid boiling the sauce once the cream and lemon are added.
02 -
Fresh lemon juice is essential; bottled juice will not give the same brightness.
03 -
If the sauce thickens too much while resting, add a small splash of warm cream and whisk gently to loosen.
04 -
To prevent curdling, maintain gentle heat after adding lemon juice and avoid boiling.
05 -
This sauce pairs beautifully with salmon, shrimp, grilled chicken, roasted vegetables, and pasta.
06 -
Best served fresh, but can be gently reheated over low heat while whisking to restore smooth consistency.