Lemon Garlic Butter Sauce

This silky, creamy sauce is perfect for pasta, seafood, vegetables, pizza, or even as a bread dip. Put it on anything that goes well with lemon and garlic. It will bring your meals up a notch.

4.39 from 13 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cups

Calories: 65kcal

Author: Dahn Boquist

Ingredients

16 tablespoons butter divided
½ shallot finely minced or grated
7 to 8 garlic cloves finely minced (about 4 teaspoons minced)
½ cup white wine
2 tablespoons flour
1 cup chicken broth
zest from 1 lemon
3 tablespoons lemon juice
¼ cup cream
salt and pepper to taste

Instructions

Melt 2 tablespoons of butter in a skillet over medium heat (reserve the rest of the butter for later). Add the shallot and cook until soft, about 2 minutes. Add the garlic and cook for 30 seconds.
Pour in the wine, increase the heat and bring to a boil. Cook for about 5 minutes until it is almost completely evaporated.
Reduce the heat to medium and stir in the flour. The mixture will look thick and paste-like. Cook for 1 to 2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, about 1/4 cup at a time, and whisk until smooth. Simmer for about 2 minutes, stirring constantly. Stir in the rest of the butter.
Turn the heat to low and stir in the lemon zest, lemon juice, and cream. Stir until heated through.
Taste and season with salt and pepper. Garnish with chopped parsley.

Notes

The shallots and garlic will make the sauce look lumpy unless you finely grate them. If you don't mince the shallots finely and you want a silky smooth sauce, you can pass the sauce through a strainer.

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