Creamy Lemon Butter Sauce

A luscious and velvety cream sauce infused with fresh lemon and garlic, perfect for enhancing any meal with effortless elegance.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: French

Calories: 320

Main Ingredients

1 cup white wine Choose a good-quality Chardonnay for enhanced flavor.
1 clove smashed garlic Fresh garlic brings a pungent aroma, adding a delightful zest.
1 cup cream Use heavy cream for richness; half-and-half can be substituted.
2 tbsp fresh lemon juice Squeeze fresh for bright flavor.
4 tbsp cold butter Use unsalted butter for better control over seasoning.
to taste salt and pepper Flaky sea salt enhances texture.

Preparation

In a medium-sized saucepan, pour in 1 cup of white wine and add the smashed garlic clove. Bring to a simmer over medium heat and let it reduce by half for about 5-7 minutes.
Once the wine has reduced, reduce the heat to low and slowly stir in 1 cup of cream. Let it simmer gently for about 3-5 minutes until the sauce begins to thicken.
Whisk in 2 tablespoons of fresh lemon juice and stir well.
Remove from heat and gradually whisk in the cold butter, one tablespoon at a time until fully incorporated.
Finally, season to taste with salt and pepper.

Make sure the butter is at room temperature to avoid clumping in the sauce. Refrigerate leftovers for up to 3 days, reheat gently to serve.