Lemon Butter Sauce Recipe – Bright, Silky, and Ready in Minutes
This lemon butter sauce is the kind of simple recipe that instantly makes dinner feel special. It’s glossy, tangy, and rich—perfect for drizzling over fish, chicken, pasta, or roasted vegetables. You only need a handful of ingredients and about 10 minutes.
No special equipment, no fuss, just a smooth sauce with big flavor. If you’ve ever wanted a restaurant-style finish to your meal, start here.
Lemon Butter Sauce Recipe – Bright, Silky, and Ready in Minutes
Ingredients
- Unsalted butter – 6 tablespoons, cold and cut into cubes
- Fresh lemon – 1 to 2 lemons for juice and zest
- Heavy cream – 2 tablespoons (optional, but helps stabilize)
- Shallot – 1 small, finely minced
- Garlic – 1 small clove, minced
- Dry white wine or chicken/vegetable stock – 1/3 cup
- Salt – to taste
- Freshly ground black pepper – to taste
- Fresh parsley – 1 tablespoon, finely chopped (optional for garnish)
Instructions
- Prep your ingredients. Zest one lemon, then juice it to get about 2–3 tablespoons.Cut the butter into small cubes and keep it cold. Mince the shallot and garlic.
- Gently sauté aromatics. In a small saucepan over medium-low heat, add a teaspoon of butter. Cook the shallot with a pinch of salt for 2–3 minutes until soft and translucent, not browned.Add the garlic and cook 30 seconds until fragrant.
- Deglaze with wine or stock. Pour in the white wine (or stock). Increase heat to medium and simmer for 2–3 minutes, reducing the liquid by about half. This concentrates flavor and cooks off the raw taste.
- Add lemon juice and zest. Stir in the lemon juice and a pinch of zest.Simmer 30–60 seconds to warm through.
- Optionally add cream. Reduce the heat to low and whisk in the heavy cream. Let it come to a gentle simmer. This gives the sauce a cushion so the butter emulsifies more easily.
- Emulsify with cold butter. With the heat on low, whisk in the cold butter a few cubes at a time.Let each addition melt and emulsify before adding more. Keep the sauce just warm—if it boils, it may separate.
- Season to taste. Add salt and pepper. Adjust acidity with a splash more lemon juice if needed.If the sauce tastes flat, a pinch of salt usually fixes it; if it’s too sharp, whisk in another small cube of butter.
- Finish and serve. Remove from heat. If you prefer a silky texture, strain out the shallots and garlic; otherwise, leave them in. Stir in parsley for color.Serve immediately over fish, chicken, pasta, or vegetables.
Why This Recipe Works
This sauce balances acidity and richness, so it tastes bright without being sharp. Fresh lemon juice brings clean flavor, while butter adds body and silkiness.
A touch of cream helps the sauce come together and prevents it from breaking. Garlic and shallot deepen the flavor without overpowering the lemon. With gentle heat and simple technique, you get a stable, glossy sauce every time.
Shopping List
- Unsalted butter – 6 tablespoons, cold and cut into cubes
- Fresh lemon – 1 to 2 lemons for juice and zest
- Heavy cream – 2 tablespoons (optional, but helps stabilize)
- Shallot – 1 small, finely minced
- Garlic – 1 small clove, minced
- Dry white wine or chicken/vegetable stock – 1/3 cup
- Salt – to taste
- Freshly ground black pepper – to taste
- Fresh parsley – 1 tablespoon, finely chopped (optional for garnish)
Instructions
- Prep your ingredients. Zest one lemon, then juice it to get about 2–3 tablespoons.
Cut the butter into small cubes and keep it cold. Mince the shallot and garlic.
- Gently sauté aromatics. In a small saucepan over medium-low heat, add a teaspoon of butter. Cook the shallot with a pinch of salt for 2–3 minutes until soft and translucent, not browned.
Add the garlic and cook 30 seconds until fragrant.
- Deglaze with wine or stock. Pour in the white wine (or stock). Increase heat to medium and simmer for 2–3 minutes, reducing the liquid by about half. This concentrates flavor and cooks off the raw taste.
- Add lemon juice and zest. Stir in the lemon juice and a pinch of zest.
Simmer 30–60 seconds to warm through.
- Optionally add cream. Reduce the heat to low and whisk in the heavy cream. Let it come to a gentle simmer. This gives the sauce a cushion so the butter emulsifies more easily.
- Emulsify with cold butter. With the heat on low, whisk in the cold butter a few cubes at a time.
Let each addition melt and emulsify before adding more. Keep the sauce just warm—if it boils, it may separate.
- Season to taste. Add salt and pepper. Adjust acidity with a splash more lemon juice if needed.
If the sauce tastes flat, a pinch of salt usually fixes it; if it’s too sharp, whisk in another small cube of butter.
- Finish and serve. Remove from heat. If you prefer a silky texture, strain out the shallots and garlic; otherwise, leave them in. Stir in parsley for color.
Serve immediately over fish, chicken, pasta, or vegetables.
How to Store
This sauce is best fresh, but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over very low heat, whisking constantly. If it starts to separate, add a teaspoon of cold water or a small cube of butter and whisk to bring it back together.
Avoid microwaving on high, which can break the emulsion. Freezing is not ideal, as the texture may become grainy when thawed.
Benefits of This Recipe
- Fast and reliable: Ready in about 10 minutes with everyday ingredients.
- Versatile: Works with seafood, poultry, pasta, and vegetables.
- Balanced flavor:</-strong> Bright lemon cuts through rich butter for a clean finish.
- Restaurant-style finish: Elevates simple dishes without complicated steps.
- Customizable: Easy to swap herbs, add capers, or adjust creaminess.
What Not to Do
- Don’t boil the sauce after adding butter. High heat breaks the emulsion and makes the sauce oily.
- Don’t use bottled lemon juice. Fresh juice has cleaner, brighter flavor that makes a big difference.
- Don’t add all the butter at once. Add gradually to build a stable, silky sauce.
- Don’t skip seasoning. A pinch of salt and pepper sharpens the flavors.
- Don’t reheat aggressively. Gentle heat and whisking keep the sauce smooth.
Recipe Variations
- Lemon Caper Butter: Stir in 1–2 tablespoons drained capers at the end. Great on salmon or chicken piccata.
- Garlic Lemon Butter: Double the garlic and add a pinch of red pepper flakes for mild heat.
- Herbed Lemon Butter: Swap parsley for dill, chives, or tarragon.
Add at the end to keep the herbs fresh and bright.
- Brown Butter Lemon Sauce: Brown half the butter until nutty and golden, then whisk it in off heat for deeper flavor.
- Dairy-Light Version: Skip the cream and replace half the butter with olive oil. Emulsify over very low heat.
- Extra Silky: Add 1 teaspoon Dijon mustard before whisking in the butter to help the emulsion hold.
- Creamier Lemon Sauce: Increase cream to 1/4 cup and simmer a minute to slightly thicken before adding butter.
FAQ
Can I make this without wine?
Yes. Use chicken or vegetable stock instead.
If you want extra brightness, add a bit more lemon juice after tasting. The sauce will still be flavorful and balanced.
How do I prevent the sauce from breaking?
Keep the heat low, add cold butter gradually, and whisk constantly. If it starts to separate, pull it off the heat and whisk in a teaspoon of cold water or a small cube of cold butter to bring it back.
What’s the best butter to use?
Unsalted butter gives you control over seasoning.
European-style butter with higher fat content makes the sauce extra silky, but any quality unsalted butter works well.
Can I make it ahead?
It’s best right after it’s made. If needed, hold it over very low heat for up to 20 minutes, whisking occasionally. For longer holding, keep it warm in a thermos and whisk before serving.
Is zest necessary?
Not strictly, but a little zest adds a fragrant, lemony aroma that juice alone can’t match.
Use a light hand—too much zest can turn bitter.
What should I serve this with?
It’s excellent on seared or baked fish, shrimp, scallops, roasted chicken, steamed asparagus, sautéed green beans, or tossed with pasta. It also brightens risotto or roasted potatoes.
Can I thicken it more?
Yes. Simmer the cream slightly longer before adding butter, or whisk in a slurry of 1/2 teaspoon cornstarch and 1 teaspoon water to the wine/stock stage, then proceed with the recipe.
How lemony should it be?
It should taste bright but balanced.
Start with 2 tablespoons juice, then adjust to taste at the end. Different lemons vary in acidity, so season and tweak as needed.
Final Thoughts
A good lemon butter sauce turns simple ingredients into a polished meal. With fresh lemon, good butter, and gentle heat, you’ll get a glossy, balanced sauce that works with almost anything.
Keep this method in your back pocket for weeknights or guests—it never disappoints. Once you’ve mastered the basics, play with herbs, capers, or brown butter to make it your own.
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