Creamy Lemon Butter Sauce

The perfect lemon butter sauce recipe. Creamy, tangy and perfect served over everything from seared fish to vegetables.

Course Sauce, Side Dish

Cuisine American, French

Keyword butter lemon sauce, garlic lemon butter sauce, Lemon butter sauce

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 177kcal

Pour the white wine into a saucepan and add a smashed garlic clove.
Set the pan over medium heat then bring to a simmer and allow the liquid to reduce by half, approximately 10 minutes.
Whisk in the cream and allow to simmer, whisking regularly, until the cream has reduced and coats the back of a spoon easily.
Stir in the lemon juice and cook, whisking regularly, for another 1-2 minutes.
Take the pan off the heat then whisk in the cold butter, one cube at a time, until the butter is emulsified into the sauce.
By adding the butter off of the heat, the butter won't melt quickly and cause the sauce to split.
Taste and season with salt and pepper then serve.

I prefer using a small saucepan to give me more control over the speed the liquid will reduce but you could use a skillet or frying pan, just make sure you control the heat and whisk continuously.
You could mince the garlic clove if you want stronger flavor but smashing it will just infuse the wine slightly without being overpowering.