Lemon Garlic Butter Sauce

5 from 7 votes

This 15-minute Easy Lemon Garlic Butter Sauce is buttery, tangy, creamy, and versatile. Enjoy it over pasta, fish, vegetables, chicken, or meat; it will weaken your knees.

Want to try more sauce recipes? Try these: Thai Sweet Chili Sauce, Bechamel Sauce, Schezwan Sauce, and Lemon Herb Tahini Sauce.

Lemon garlic butter sauce served in a bowl.
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About Lemon Garlic Butter Sauce

Are you looking for a sauce recipe that instantly flavors your grilled meat, fish, seafood, or vegetables? Then, try this quick and easy Lemon Garlic Butter Sauce.

This sauce’s buttery, creamy, and zesty flavor will surely tickle your taste buds. My entire family loves it, so I make it often.

My recipe for this sauce is based on the traditional Beurre Blanc sauce that combines butter with either vinegar or a wine reduction.

This creamy, buttery sauce is super simple and fuss-free. It can be prepared in 15 minutes using very few ingredients.

If you love lemony flavors in your recipes, then this sauce is for you. Believe me, once you pour it over meats or vegetables, they taste like a fancy dish from a professional chef’s kitchen.

This sauce’s consistency is runny but thick enough to coat food nicely. This recipe makes approximately 2 cups of Garlic Butter Sauce, but you can easily halve, double, or triple it.

Ingredients

Lemon butter sauce ingredients.

Chicken Broth – The chicken broth is used to make the base of this creamy sauce. If you want a vegetarian version, you can use vegetable broth instead.

Milk – To make this lemon butter sauce rich and creamy, use whole milk (full-fat milk). Do not use skim milk or low-fat milk; they won’t give you the same delicious result.

Butter – This sauce has a lot of butter. Do not be intimidated by the quantity; reduce it. Use good quality, cold, unsalted butter.

Flour – All-purpose flour is added to thicken the sauce.

Lemon Juice is the star ingredient of this sauce recipe. It adds a nice tangy taste, making the sauce unique. Use only fresh lemon juice. Bottled lemon juice will not work in this recipe.

You can also add some lemon zest to this lemon sauce.

Other – You will also need garlic, onions, salt, ground pepper, and fresh parsley. Fresh garlic adds a unique taste, but you can also replace it with garlic powder.

Optional – Add ¼ cup of shredded parmesan cheese at the end of cooking for a lovely umami flavor.

White Wine adds a sweet and fruity taste to the buttery sauce. Use an inexpensive white wine with more tannin. The more fruit extract and tannin a wine has, the deeper and richer the flavor it will give the dish. Remember that all alcohol from the wine will evaporate during cooking, and only the taste will remain.

How To Make Lemon Garlic Butter Sauce

Stir the following ingredients into a small saucepan.

  • ½ cup chicken broth
  • ½ cup whole milk
  • 3 teaspoon minced garlic
  • ¼ cup finely chopped onion

You can replace the chicken broth with vegetable broth to make a vegetarian sauce.

Chickn broth, milk, garlic and onion mixed in a pan.

Cook on medium heat until the mixture is reduced to half, stirring frequently. It should take 10-12 minutes.

Mixture reduced to half.

Cut 16 tablespoon (225 g) cold unsalted butter into 1-inch cubes.

Add 1 cube of butter to a medium-sized saucepan and heat over medium heat until it melts.

1-inch cube of butter added to a pan.

Add 1 tablespoon of all-purpose flour and mix it well with the butter.

Flour added to the pan.

Cook until the mixture turns slightly brown (1-2 minutes), stirring continuously. This flour and butter paste (roux) will thicken the sauce and make it super creamy.

Cooked until browned.

Now, slowly pour the reduced chicken broth mixture over the flour and butter mixture and whisk continuously using a wire whisk.

Chicken broth mixture poured in the pan with the roux.

Cook for a minute until the sauce slightly thickens.

Thickened mixture.

Add the remaining butter to the pan and cook until the butter slightly melts and combines with the sauce. Stir frequently.

Note – Make sure the butter is chilled. It will bring down the sauce’s temperature, and the sauce will not curdle when lemon juice is added to it.

Remaining butter added to the pan.

Add 6 tablespoon freshly squeezed lemon juice before the butter melts, and cook the sauce for 1-2 minutes.

Note – Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it.

Lemon juice added to the pan.

Season with salt and pepper to taste, and add 1 tablespoon finely chopped parsley and mix well.

Tip – Be very careful about adding any extra salt. The chicken broth also has salt in it.

Salt, pepepr and parsley added to the pan.

The sauce is ready. Use as desired.

Ready lemon garlic butter sauce.

Frequently Asked Questions

How do I make butter garlic sauce without flour?

Heat 8 oz (225 g) of butter and 1 tablespoon olive oil in a small saucepan over medium heat until it sizzles. Add 3 teaspoon of minced garlic and cook for 30-40 seconds. Take the pan off the stove, add 6 tablespoon lemon juice and 1 tablespoon finely chopped parsley, and mix well. Slowly whisk in ½ cup of heavy cream. Finally, add salt and pepper according to your preference, mix it well, and serve immediately. You can also add a splash of white wine to this recipe.

How long can you store this sauce?

You can store the sauce in an airtight container in the refrigerator for 4-5 days. You can also freeze it for up to 2 months. Just thaw, warm, and use.

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This 15-minute Easy Lemon Garlic Butter Sauce is buttery, tangy, creamy, and versatile. Enjoy it over pasta, fish, vegetables, chicken, or meat; it will weaken your knees (vegetarian).
5 from 7 votes

Lemon Garlic Butter Sauce

This 15-minute Easy Lemon Garlic Butter Sauce is buttery, tangy, creamy, and versatile. Enjoy it over pasta, fish, vegetables, chicken, or meat; it will weaken your knees.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 10 people

Ingredients 

  • ½ cup chicken broth (use veg broth for vegetarian version.)
  • ½ cup whole milk (full-fat milk)
  • 3 teaspoons minced garlic
  • ¼ cup finely chopped onions
  • 16 tablespoons cold unsalted butter (225 g, 8 oz, divided)
  • 1 tablespoon all-purpose flour
  • 6 tablespoons Freshly squeezed lemon juice (add less if you do not like the sauce to be too tangy)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon finely chopped parsley
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Instructions 

  • Stir together chicken broth, milk, garlic, and onions into a small saucepan.
  • Cook on medium heat until the mixture is reduced to half. It should take 10-12 minutes.
  • Cut cold butter into 1-inch cubes. Add 1 cube of butter to a medium-size saucepan and heat on medium heat until it melts.
  • Add all-purpose flour and mix it well with the butter. Cook until the mixture turns slightly brown (1-2 minutes). Stir continuously while cooking.
  • Now, slowly pour the reduced chicken broth mixture over the flour and butter mixture and whisk continuously using a wire whisk.
  • Cook for a minute until the sauce slightly thickens.
  • Add the remaining butter to the pan and cook until the butter slightly melts and combines with the sauce. Stir frequently.
  • Note – Make sure the butter is chilled. It will bring down the temperature of the sauce, and the sauce will not curdle when lemon juice is added to it.
  • Add lemon juice before the butter completely melts, and cook the sauce for 1-2 minutes.
  • Note – Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it.
  • Season with salt and pepper to taste, and add parsley and mix well.
  • Tip – Be very careful about adding any extra salt. The chicken broth also has salt in it.
  • The sauce is ready. Use it as desired.

Video

YouTube video

Notes

This recipe will give you approximately 2 cups of sauce.
You can pass the sauce through a fine-mesh strainer to make it smoother.
Add ¼ cup of shredded parmesan cheese at the end of cooking for a lovely umami flavor.

Nutrition

Calories: 186kcal, Carbohydrates: 3g, Protein: 1g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 49mg, Sodium: 52mg, Potassium: 55mg, Fiber: 1g, Sugar: 1g, Vitamin A: 612IU, Vitamin C: 5mg, Calcium: 22mg, Iron: 1mg
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Recipe Rating




8 Comments

  1. 5 stars
    Loved this cream sauce; light and tasty. I used real lemons and fresh parsley! Wish I had made a double batch because everything taste better with lemon or chocolate!!!

  2. 5 stars
    This is a great lemon butter sauce! It’s easy and is terrific over everything! I used it over pasta as a side and another time I used it over salmon. Definitely a keeper!

  3. I had a meal at a restauraunt called Spaghettini portafino that had a lobster lemon butter sauce. How would I get the lobsterFish taste in the sauce.

  4. Can you cook your meat in this sauce? Or is it better just pouring it over what ever meat you are using.