Lemon Garlic Butter Sauce (6+ Flavor Variations)
Just 6-ingredients and under 10 minutes are needed to make this fuss-free, restaurant-quality lemon garlic butter sauce - perfect for serving over seafood, meat, vegetables, and pasta!
Servings 10
Calories 187kcal
Ingredients
- 9 oz butter unsalted (use vegan if preferred); 1 cup
- 1 lemon zest and juice (3 Tbsp), organic unwaxed is best
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic adjust amount to taste
- 1-2 stems parsley flat leaf
Check the blog post for all optional add-in suggestions!
Instructions
- Heat a small saucepan over medium heat. Then melt the butter in the pan, whisking often, until the butter starts to lightly brown and takes on a nutty aroma (usually 3-4 minutes), then turn off the heat.
- Meanwhile, mince or grate the garlic and finely chop the parsley (you could also have done this before the above step if preferred).
- Add all the remaining ingredients (garlic, parsley, lemon zest and juice, and salt and pepper) into the brown butter and mix well - and that's it, the brown butter lemon sauce is ready!If you'd prefer, you can add the garlic earlier on in the cooking process, so it has more time to sizzle and brown (30-40 seconds is all that’s needed) and won't be quite as "robust."
How to Store?
- Store: store any leftovers in an airtight container in the refrigerator for 4-5 days. Freeze: I like to freeze the lemon garlic butter sauce in a large ice cube tray for "portioned" amounts. Freeze until solid, then transfer to an airtight freezer bag/container for up to 3 months. Reheat: you can reheat the lemon butter sauce gently on the stovetop or in the microwave.
Notes
- Can I use salted butter? Yes, technically, you could. I prefer not to, though, as I'm then able to season it to taste.
- Do I need to brown the butter? Not at all. I love the added depth of flavor to the brown butter lemon sauce. However, simply melting the butter and allowing the garlic to cook in it for 30-40 seconds will still taste delicious.
- Adjust to taste: the simplicity of this lemon butter sauce means it's easy to adapt any elements to your specific taste.
- For a clear sauce: when the butter foams in your pan, use a spoon to skim away the milk solids.
- For extra pizazz: very thinly slice some lemon and cook it in the sauce, then use it to garnish your protein/veggies of choice for a restaurant-quality meal.
- Use a light-colored saucepan: that way, you can easily notice the color change in the butter and avoid burning it.
Nutrition
Calories: 187kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 299mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg