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Creamy Lemon Butter Sauce

A silky and rich sauce that combines tangy lemon juice, buttery cream, and white wine, perfect for pasta, seafood, or vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white wine A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully.
  • 1 clove smashed garlic Use fresh garlic for the best flavor.
  • 1 cup heavy cream Bring to room temperature for smooth incorporation.
  • 2 tbsp fresh lemon juice Always opt for fresh lemons to elevate the dish.
  • 4 tbsp cold unsalted butter High-quality butter is recommended to control saltiness.
  • Salt and pepper to taste Taste as you go for proper seasoning.

Method
 

Preparation
  1. In a medium-sized saucepan, pour in the white wine and add the smashed garlic clove.
  2. Bring the mixture to a simmer over medium heat and let it reduce by half (about 5-7 minutes).
  3. Once the wine has reduced, lower the heat further and slowly stir in the cream.
  4. Let it simmer gently, stirring occasionally, until the sauce thickens slightly (about 5 minutes).
  5. Add the fresh lemon juice to the saucepan, stirring well to combine.
  6. Remove the saucepan from the heat and gradually whisk in the cold butter, one tablespoon at a time.
  7. Season with salt and pepper to taste, and serve your Creamy Lemon Butter Sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, do it gently over low heat. For variations, consider adding fresh herbs or cherry tomatoes.