Description
A rich and zesty sauce perfect for drizzling over seafood or pasta.
Ingredients
Scale
- 120 grams unsalted butter
- 2 cloves garlic, minced
- 240 millilitres heavy cream
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped fresh parsley or chives, for garnish
Instructions
- Melt the unsalted butter in a medium saucepan over medium heat until it begins to bubble, without allowing it to brown.
- Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until aromatic and lightly softened.
- Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3 to 5 minutes so the sauce slightly thickens.
- Stir in the lemon zest and freshly squeezed lemon juice, allowing the sauce to simmer for an additional 2 to 3 minutes to infuse the citrus notes.
- Season with salt and freshly ground black pepper to taste. Whisk in Dijon mustard if desired for extra depth.
- Remove from the heat and garnish with chopped fresh parsley or chives before serving immediately.
Notes
- For optimal texture, avoid boiling the cream to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 1g
- Sodium: 250mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg
Keywords: Creamy Lemon Butter Sauce, Sauce, Italian Sauce, Lemon Sauce