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Creamy Lemon Butter Sauce

A luxurious, velvety sauce that combines the flavors of white wine, garlic, cream, and fresh lemon juice, perfect for enhancing pasta, seafood, or grilled vegetables.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: French
Calories: 290
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 1 cup white wine (Sauvignon Blanc or dry variety like Pinot Grigio) Avoid cooking wine for better flavor.
  • 1 clove smashed garlic Fresh garlic is preferred; garlic powder can be used as a substitute.
  • 1 cup heavy cream Use half-and-half for a lighter version.
  • 2 tbsp fresh lemon juice Use freshly squeezed for best flavor.
Finishing Ingredients
  • 4 tbsp cold butter Cold butter is crucial for emulsification.
  • Salt and pepper to taste

Method
 

Preparation
  1. 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 reduce by half, about 5-7 minutes.
  2. Once reduced, lower the heat to medium-low and stir in 1 cup of cream. Allow to simmer for an additional 3-5 minutes until it thickens slightly.
  3. Add 2 tablespoons of fresh lemon juice, stirring well. Taste and adjust lemon juice if desired.
  4. Remove from heat and whisk in the cold butter one tablespoon at a time until fully melted. Season with salt and pepper to taste.
  5. Serve immediately over desired dishes.

Notes

Best enjoyed fresh, store leftover sauce in an airtight container in the fridge for up to 3 days. Not recommended for freezing as the cream may separate.