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My creamy Lemon Butter Sauce recipe is tangy, rich, and so delicious that you'll want to put it on everything from fish and seafood to chicken and pork! Lemon butter cream sauce is ready in just 10 minutes using simple ingredients.
Jump to:
- Creamy Lemon Garlic Butter Sauce
- Lemon Butter Cream Sauce Ingredients
- How to Make Lemon Butter Sauce
- Wine Lemon Butter Sauce Tips
- How to Thicken Lemon Butter Sauce
- How to Store Lemon Butter Sauce
- Reheating Creamy Lemon Sauce
- FAQ
- Lemon Butter Sauce for Fish
- Lemon Sauce for Chicken
- Lemon Butter Pasta Sauce
- Butter for Crab Legs
- More Lemon Garlic Butter Sauce Uses
- Lemon Butter Garlic Sauce
- Lemon Butter Sauce
- Reviews
Creamy Lemon Garlic Butter Sauce
What makes my creamy lemon garlic butter sauce so rich and tasty is the addition of heavy cream. The creaminess of this sauce is magical! If you've ever had Carrabba's lemon butter sauce, you'll want to try my lemon garlic butter. It's not your average sauce recipe, and pairs well with everything from lemon chicken to shrimp!
My favorite part? It's ready in just 10 minutes using simple ingredients. What could be better than an easy sauce that's so full of flavor?
I love this sauce. Made it many times now. I’m using it at my work now. I’m cooking for 60 people tonight.
Miriam
Lemon Butter Cream Sauce Ingredients
- Lemons: Fresh lemons make this recipe so flavorful and are the perfect complement to the richness of the butter. Use only fresh lemons, and not bottled lemon juice.
- Butter: I recommend using a high-quality unsalted butter to better control the salt levels of the sauce, but you can use salted butter if it's what you have.
- Garlic: For best flavor, use fresh minced garlic. You can also use garlic paste.
- Wine: I recommend a dry white wine for best flavor. You can also use chicken broth if you prefer not to use wine.
- Cream: Heavy cream or half-and-half create the rich and creamy consistency of this sauce.
- Salt and Pepper: Kosher salt or sea salt flakes, and freshly cracked black pepper, work best.
The best thing about making lemon butter sauce from scratch is that it hardly uses any ingredients, but it tastes incredible. You can whip it up in no time and pair it with just about anything for an easy dinner. Have a dry chicken recipe that just isn't working out? Pour this sauce on it. Trust me, it will work!
How to Make Lemon Butter Sauce
- In a skillet or pot over medium-low heat, melt butter and add minced garlic.
- Cook garlic down for 2-3 minutes, then squeeze in lemon juice.
- Continue cooking for 2-3 minutes, before adding white wine (or chicken broth). Whisk continuously.
- Simmer down for 2-3 minutes, then add in the remaining butter and season with salt and pepper.
- Slowly stir in the heavy cream, and mix well. Serve, and enjoy!
Wine Lemon Butter Sauce Tips
- The trick to making a tremendous creamy sauce recipe is to time it well. You want to give all flavors time to develop in the pan before mixing in the other ingredients.
- Most importantly, you want to pour in the heavy cream (or half-and-half) slowly while stirring so that it doesn't curdle from the heat!
- You can even make this lemon butter sauce without wine. Use chicken broth instead!
- Please avoid using the microwave to reheat lemon butter sauce, as it can cause the sauce to separate or become overly hot in spots.
This sauce has great flavor! We had it over chicken mozzarella tortellini and it was delicious. I will definitely be making it again and again.
Debbie
How to Thicken Lemon Butter Sauce
Simmer the sauce over low to medium heat, allowing the liquid to evaporate slowly. As the sauce reduces, it will become thicker and more concentrated in flavor. Stir occasionally to prevent sticking or burning.
How to Store Lemon Butter Sauce
- Cooling: Allow the lemon butter sauce to cool to room temperature after cooking. It should not be hot when you store it.
- Container: Transfer the sauce to an airtight container. Glass or plastic containers with tight-fitting lids work well.
- Sealing: Make sure the container is sealed tightly to prevent air from entering, as exposure to air can cause the sauce to spoil more quickly.
- Refrigeration: Store the sauce in the refrigerator. Lemon butter sauce can generally be kept in the fridge for 4-5 days.
- Labeling: Consider labeling the container with the date you made the sauce so you can keep track of its freshness.
- I do not recommend freezing Lemon Butter Sauce. It does not freeze and reheat well.
Reheating Creamy Lemon Sauce
- Stovetop: The best way to reheat lemon butter sauce is on the stovetop. Use a small saucepan and heat it over low to medium heat. Stir constantly to prevent the sauce from separating or curdling.
- Low Heat: Keep the heat low and be patient. Slowly warming the sauce will help maintain its creamy texture and prevent it from breaking.
- Add Liquid: If the sauce seems too thick after reheating, you can add a little water, chicken broth, or cream to adjust the consistency. Add it gradually while stirring until you reach the desired thickness.
- Taste and Adjust: Taste the sauce and adjust the seasoning if needed. You may want to squeeze fresh lemon juice to refresh the flavor.
- Serve: Once the sauce is heated and adequately mixed, remove it and serve it immediately over your dish.
Please avoid using the microwave to reheat lemon butter sauce, as it can cause the sauce to separate or become overly hot in spots.
FAQ
You can substitute chicken broth for the wine in this recipe.
One lemon amounts to about 2 to 3 Tablespoons of lemon juice, but lemons vary in size. For this recipe, I recommend using 2 Tablespoons of lemon juice or approximately the juice of one lemon.
Yes! This sauce is perfect for a keto meal plan. Serve it with the protein of your choice and a low-carb side dish.
Lemon Butter Sauce for Fish
Fish pairs so well with lemon garlic butter sauce! My favorites to serve it with are tilapia, cod, halibut, scallops, prawns, and shellfish. Try it with my Sous Vide Salmon or Air Fryer Lobster Tail, and I promise you will be hooked on this combination of flavors!
Lemon Sauce for Chicken
Chicken is a classic for serving with lemon butter sauce. You can kick up any chicken dish with this sauce! My favorite is making Lemon Butter Chicken. This recipe is fantastic, and it's so easy to make this lemon butter chicken sauce.
Lemon Butter Pasta Sauce
This is the BEST sauce recipe for pasta! Whenever I feel like whipping up a quick and easy dinner I know everyone in the family will love, lemon butter sauce with pasta is near the top of my list. Simply boil your favorite pasta, prepare this sauce, and mix the two together. It is also delicious with a sprinkling of parmesan cheese over the top. It is incredible in this orzo risotto recipe or over shrimp and pasta.
Butter for Crab Legs
Elevate your crab leg game by serving a side of this sauce! You will wow your guests, and it is an amazingly delicious sauce to dip your crab legs in! Whether you are preparing steamed crab leg or grilled crab leg, this is a must-try sauce to pair with them! Garlic Butter is also amazing with crab legs.
More Lemon Garlic Butter Sauce Uses
- Try one of my favorite Steak Recipes to pair it with.
- I have tried it on my Steak Bites Recipe, and it is incredible!
- It is the perfect topping for grilled corn on the cob and corn riblets!
- I love dipping Air Fryer Asparagus in it.
- Mashed Potatoes are amazing when topped with Lemon Butter Sauce.
- Take your Rice Cecipe over the top by using a dollop of this sauce on it!
Lemon Butter Garlic Sauce
Elevate your meals with this rich, velvety lemon butter sauce bursting with zesty citrus flavor and buttery goodness. Perfect for drizzling over seafood, chicken, pasta, or roasted vegetables, this versatile sauce will transform even the simplest dish into a gourmet experience. Whether you're hosting Sunday dinner with family or looking to impress guests, this quick and easy recipe will become a family favorite!
Lemon Butter Sauce
Video
Equipment
Ingredients
- 1 lemon
- 6 Tbsp. butter - divided into 4 Tbsp. and 2 Tbsp.
- 1 Tbsp. garlic - minced
- 1 cup white wine - or chicken broth
- ¼ cup heavy cream - or half & half
- salt and pepper to taste
Instructions
- In a skillet over medium heat, melt 4 Tbsp. butter and add minced garlic.6 Tbsp. butter,1 Tbsp. garlic
- Cook garlic down for 2-3 minutes, then squeeze in lemon juice.1 lemon
- Continue cooking for 2-3 minutes, before adding white wine (or chicken broth). Stir.1 cup white wine
- Simmer down for 2-3 minutes, then add in remaining butter and season with salt and pepper.6 Tbsp. butter,salt and pepper to taste
- Slowly stir in the heavy cream, and mix well. Serve, and enjoy!¼ cup heavy cream
Notes
- Make sure to SLOWLY add the cream to the dish, or it will curdle. This is very important!
- You can make this recipe low sodium by using unsalted butter and leaving out the salt. 1 cup will have about 25 mg of sodium using unsalted butter.
- Try adding minced onions, capers, or fresh herbs to mix things up!
James Mcduffy says
would it work without cream ? Add more butter ? I know it won't be as creamy .
Isabel Laessig says
Hi James! I would recommend using half & half or milk as a replacement for cream if you want to use less cream, but you could certainly use less overall.
Barbara says
I haven’t tried it yet but sounds great. I love how you put the ingredients in with the steps so you don’t have to scroll up and down
Isabel Laessig says
Thanks so much, Barbara! Let me know what you think!