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lemon butter sauce spooned from ramekin.

Creamy Lemon Butter Sauce

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2 tablespoons fresh squeezed lemon juice

2 tablespoons dry white wine

1 garlic clove, lightly crushed

2 tablespoons heavy cream

7 tablespoons butter, chilled and diced

Salt, to taste


  1. Add heavy cream and return to a simmer (this will only take about 30 seconds). Remove the pan from the heat. Begin adding pieces of cold butter and whisking. As the added pieces melt, add a few more. If the sauce cools and the butter has stopped (or slowed) melting, return the pan to heat for 10-15 seconds - just long enough to begin melting the butter again - then remove from the heat and continue adding butter and whisking. Once the butter has incorporated, remove the garlic clove from the sauce. Taste the sauce and add a pinch of salt, if needed.

  2. Serve creamy lemon butter sauce over baked fish, seared salmon, colossal shrimp or grilled asparagus.


This sauce is best made right before serving. And leftover sauce is difficult to reheat, so feel free to finish it! 


  • Prep Time: 5
  • Cook Time: 10
  • Category: Dinner
  • Method: Oven
  • Cuisine: American, Seafood