If you’re looking for a sauce that can transform any meal into something restaurant-worthy, this Creamy Lemon Butter Sauce is your secret weapon. It’s the perfect balance of richness and brightness — velvety from butter and cream, zesty from fresh lemon juice and zest. In just 15 minutes, you can whip up this versatile sauce that works wonders on seafood, chicken, pasta, or even roasted veggies.
Whether you’re cooking a simple weeknight dinner or preparing a dish to impress guests, this lemon butter sauce will instantly elevate your plate. Plus, it’s made with just a handful of ingredients — no fancy tools or techniques needed.
🧄 Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard (optional, for depth)
- 1–2 tablespoons chopped fresh parsley or chives (optional, for garnish)
Optional additions:
- chicken broth – to deglaze or thin the sauce
- 1 small shallot, finely minced – for added savory flavor
👩🍳 Step-by-Step Instructions
Step 1: Melt the butter
In a medium saucepan over medium heat, melt the butter until fully liquefied and slightly foamy — don’t let it brown.
Step 2: Sauté garlic (and shallot if using)
Add minced garlic (and shallot, if using) and sauté for 30–60 seconds, stirring constantly, just until fragrant. Be careful not to let the garlic burn.
Step 3: Add heavy cream
Pour in the heavy cream and stir to combine. Increase heat slightly and bring the sauce to a gentle simmer.
Step 4: Simmer and thicken
Let the sauce simmer for 4–6 minutes, stirring occasionally, until it slightly thickens and coats the back of a spoon.
Step 5: Add lemon zest and juice
Stir in the lemon zest and lemon juice. Simmer for another 2–3 minutes to let the flavors meld.
Step 6: Season the sauce
Add salt and freshly ground black pepper to taste. If you’re using Dijon mustard, whisk it in now for a subtle tangy depth.
Step 7: Garnish and serve
Remove from heat and stir in fresh herbs, if using. Serve the sauce immediately while warm, drizzling it over fish, chicken, vegetables, or pasta.
🍋 Tips for Success
- Use fresh lemon for both juice and zest — bottled juice won’t give the same bright flavor.
- Don’t boil the sauce — simmer gently to avoid curdling the cream.
- If using wine or broth, add it after sautéing garlic and let it reduce slightly before adding cream.
- For a smooth finish, strain the sauce before serving if you added shallots or want an ultra-silky texture.
🍝 How to Use This Sauce
- Over pan-seared or baked salmon, shrimp, or scallops
- Drizzled on grilled or roasted chicken
- Tossed with pasta and sautéed spinach for a quick vegetarian meal
- Poured over steamed asparagus, green beans, or broccoli
- As a dipping sauce for artichokes or crusty bread
🧊 Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3–5 days.
- Reheat gently over low heat on the stovetop. Add a splash of cream or water to loosen it if needed.
- Avoid high heat or microwave reheating, which may cause separation.
📝 Final Thoughts
This Creamy Lemon Butter Sauce is the kind of recipe that quickly becomes a kitchen staple. It’s incredibly fast, endlessly adaptable, and adds that perfect finishing touch to so many dishes. With its bold lemon flavor and rich buttery texture, it elevates simple ingredients into something extraordinary — without requiring a culinary degree.
Whether you’re impressing guests or just spicing up a Tuesday dinner, this sauce delivers big flavor with minimal fuss. Try it once, and it’ll be your go-to for seafood nights, chicken dinners, and elegant pasta dishes.