This 15-minute Lemon Garlic Butter Sauce is rich, tangy, and creamy. It’s versatile—perfect over pasta, fish, vegetables, chicken, or meat.
About Lemon Garlic Butter Sauce
This lemon garlic butter sauce is creamy and buttery with a bright lemon finish. The method is simple and fuss-free, and you can make it in about 15 minutes with a handful of everyday ingredients.
The recipe is inspired by a classic beurre blanc technique, using a reduced liquid base that’s finished with cold butter to create a silky emulsion. The sauce has a pourable consistency that clings nicely to food. This batch yields roughly 2 cups, and it’s easy to scale up or down.
Ingredients
Chicken broth forms the base; swap vegetable broth for a vegetarian version.
Whole milk (full-fat) adds richness—avoid low-fat or skim for the best texture.
Butter—use good quality cold unsalted butter. It’s key to the emulsion and flavor.
All-purpose flour thickens the sauce slightly when cooked into the butter.
Fresh lemon juice provides the bright, tangy character. Use freshly squeezed juice (not bottled). You can also add a little lemon zest for extra lift.
Other: garlic, onion, salt, black pepper, and fresh parsley. Fresh garlic is preferred, though garlic powder can be used in a pinch.
Optional: stir in 1/4 cup shredded Parmesan at the end for extra umami.
White wine is optional but can deepen the flavor if you choose to include it; alcohol will cook off, leaving the wine’s fruitiness and acidity.
How To Make Lemon Butter Garlic Sauce
Combine the following in a small saucepan:
- ½ cup chicken broth (or vegetable broth for vegetarian)
- ½ cup whole milk
- 3 teaspoons minced garlic
- ¼ cup finely chopped onion
Cook over medium heat, stirring frequently, until the mixture reduces by about half, about 10–12 minutes.
Cut 16 tablespoons (225 g) cold unsalted butter into 1-inch cubes. In a separate medium saucepan, melt one cube of butter over medium heat.
Add 1 tablespoon all-purpose flour to the melted butter and stir to form a roux. Cook 1–2 minutes, stirring constantly, until it turns lightly golden—this will thicken the sauce and add a toasty flavor.
Slowly pour the reduced broth mixture into the roux while whisking continuously to avoid lumps.
Cook about a minute until the sauce thickens slightly.
Add the remaining cold butter, a few cubes at a time, stirring frequently so each piece incorporates before adding more. Using chilled butter helps cool the sauce and stabilize the emulsion.
Before the last of the butter fully melts, add 6 tablespoons freshly squeezed lemon juice and cook for 1–2 minutes. Add the lemon when the sauce is warm rather than very hot to avoid curdling.
Season with salt and black pepper to taste, then stir in 1 tablespoon finely chopped parsley. Be cautious with salt, as the broth often contributes sodium.
When well combined, the sauce is ready to serve.
Frequently Asked Questions
Melt 8 oz (225 g) butter with 1 tablespoon olive oil over medium heat until it sizzles. Add 3 teaspoons minced garlic and cook 30–40 seconds. Remove from heat, stir in 6 tablespoons lemon juice and 1 tablespoon chopped parsley, then slowly whisk in ½ cup heavy cream. Season with salt and pepper, and serve. A splash of white wine can be added for extra depth.
Store leftovers in an airtight container in the refrigerator for 4–5 days. You can freeze it for up to 2 months—thaw and gently warm before using.
Serving Suggestions
Drizzle this silky sauce over grilled meats, fish, or seafood, or toss it with steamed vegetables for a restaurant-style finish. It also makes a great dipping sauce for appetizers, or a simple sauce for pasta for a quick dinner.
Lemon Garlic Butter Sauce Recipe
Ingredients
- ½ cup chicken broth (use veg broth for vegetarian)
- ½ cup whole milk (full-fat)
- 3 teaspoons minced garlic
- ¼ cup finely chopped onion
- 16 tablespoons (225 g) cold unsalted butter, divided
- 1 tablespoon all-purpose flour
- 6 tablespoons freshly squeezed lemon juice (adjust to taste)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon finely chopped parsley
Instructions
- Stir together the broth, milk, garlic, and onion in a small saucepan.
- Cook over medium heat, stirring often, until the liquid reduces by half (10–12 minutes).
- Cut cold butter into 1-inch cubes. Melt one cube in a medium saucepan over medium heat.
- Add the flour to the melted butter and cook, stirring constantly, until lightly browned, about 1–2 minutes.
- Slowly whisk the reduced broth mixture into the roux until smooth, then cook about 1 minute to thicken slightly.
- Add the remaining cold butter a few cubes at a time, stirring to incorporate each addition.
- Just before the last butter melts, add the lemon juice and cook 1–2 minutes. Keep the temperature moderate to avoid curdling.
- Season with salt and pepper and stir in the chopped parsley.
- Serve warm over your chosen dish.
Notes
For a smoother finish, strain through a fine-mesh sieve.
Optional: add ¼ cup shredded Parmesan at the end for extra umami.
Nutrition
Per serving (approx.): Calories: 186 kcal; Carbohydrates: 3 g; Protein: 1 g; Fat: 19 g; Saturated Fat: 12 g; Cholesterol: 49 mg; Sodium: 52 mg.