Garlic Lemon Butter Sauce: An Easy, Zesty American Twist on a Classic Condiment

Earth to food-lovers, is there an affordable loophole to enjoying a taste of culinary heaven? As a self-taught cook and New York mother of two, I know the struggle when it comes to deciding between practical meal choices or splurging for a special occasion. This time, the splurge (gulp!) involved seared scallops. I mean, who can resist that divine, buttery goodness? If only my wallet shared the same enthusiasm.

You know what they say: When life hands you lemons, whip up some Garlic Lemon Butter. Absolutely no one says that? Okay, cool. Well, as a true believer in divine intervention, I’ve found a way to treat our taste buds without completely breaking the bank.

Allow me to present the star of today’s show: Garlic Lemon Butter Sauce. While it won’t magically turn your regular scallop dinner into an affordable everyday affair, this sauce will elevate your special-occasion indulgence to epic levels.

By the end of this little culinary adventure, you’ll have the secret to infusing godly flavors and the occasional fancy touch into any dish. Because sometimes, a bit of exorbitant deliciousness (looking at you, seared scallops) truly makes all the difference. Stay tuned for this luxurious sauce recipe that’s just extra enough for your kitchen escapades!


  1. Lemon – Adds a zing to balance the richness of the butter.

  2. Butter – A creamy and decadent texture.

  3. Garlic – A nice kick of flavor without overpowering the sauce.

  4. White wine – Adds a subtle and sophisticated undertone.

  5. Heavy cream – Makes the sauce extra creamy and decadent.

  6. Salt and pepper – Brings all the flavors together and adds depth to the sauce.


  1. Hey y’all! Are you in need of a deliciously simple sauce recipe? Look no further, ’cause I’ve got a doozy for you right here. You’ll only need a skillet, a lemon, butter, garlic, white wine, heavy cream, salt, and pepper.
  2. First, heat up a skillet over medium heat and add 5 tablespoons of butter, then add minced garlic. Cook the garlic for 2-3 minutes, then squeeze in the lemon juice and continue cooking for another 2-3 minutes.
  3. Now add the white wine and let it simmer for another 2-3 minutes. After that, add the remaining butter and season with salt and pepper to taste. Slowly stir in the heavy cream and mix well. And that’s it! You’re all set to serve and enjoy this Garlic Lemon Butter Sauce.
  • If you’re not a fan of butter, you can always use a vegan alternative like Earth Balance or coconut oil.
  • And if you’re feeling fancy, add a sprinkle of parsley or chives on top for some extra flair.

Serving suggestions for Garlic Lemon Butter Sauce

  • Pour it over fresh pasta for a quick and delicious dinner. The lemon and garlic flavors are sure to add a pop of zing to your noodles.
  • Use it as a dipping sauce for grilled shrimp. This sauce is the perfect complement to the delicate flavor of shrimp.
  • Drizzle it over steamed veggies like asparagus or green beans. The sauce will add a rich and creamy texture to your veggies.
  • Use it as a sauce for pan-seared salmon. The lemon and butter flavors will perfectly balance the richness of the salmon.
  • Serve it over rice for a simple yet satisfying side dish. The sauce will add a creamy and flavorful touch to your plain rice.


Can I use any other kind of wine besides white wine in this recipe?

Sure! You can use any kind of wine that you prefer or have on hand. Red wine would add a nice depth of flavor, or you could even try using a sweet dessert wine for a unique twist. Just keep in mind that it will change the flavor of the sauce a bit.

Can I make this sauce vegan?

Yes, you can definitely make this sauce vegan. Instead of butter, you can use vegan butter or coconut oil. Instead of heavy cream, you can use a non-dairy milk like almond or coconut milk. And instead of using lemon juice, you can use apple cider vinegar or any other kind of vinegar.

Is it necessary to use fresh lemon juice or can I use bottled lemon juice?

While fresh lemon juice is always preferred, you can definitely use bottled lemon juice in a pinch. Keep in mind that the flavor may not be as bright and fresh as it would be with the fresh stuff, but it will still be tasty.

Garlic Lemon Butter Sauce

A luxurious and silky sauce with the tangy flavor of lemon, the richness of butter, and the subtle sweetness of white wine reduction.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine French
Servings 4 portions
Calories 596 kcal


  • Skillet
  • Whisk
  • Measuring cups and spoons


  • 1 lemon, juiced (about 1/4 cup)
  • 8 oz unsalted butter, cubed
  • 3 cloves of garlic, minced
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon Salt
  • Freshly ground black pepper
  • 2 sprigs of fresh thyme
  • 1 tbsp chopped fresh parsley (optional, for garnish)


  • In a large skillet over medium heat, melt the butter and add the minced garlic. Cook the garlic until fragrant, about 2-3 minutes.
  • Add the white wine to the skillet and increase the heat to medium-high. Cook, stirring occasionally, until the wine has reduced by half, about 5-7 minutes.
  • Reduce the heat to medium-low and add the lemon juice, thyme sprigs, salt, and black pepper to the skillet. Whisk the ingredients together until well combined.
  • Slowly pour in the heavy cream while whisking the sauce continuously, until well incorporated. Continue to cook the sauce, stirring occasionally, until it has thickened and coats the back of a spoon, about 2-3 minutes.
  • Remove the thyme sprigs from the sauce and discard. Taste the sauce and adjust the seasoning to your preference.
  • Serve the sauce immediately, spooned over your favorite protein such as grilled fish, chicken, or steak. Garnish with chopped parsley, if desired.


For a lighter sauce, you can use half-and-half or whole milk instead of heavy cream.
To add more depth of flavor, you can substitute the white wine with a dry vermouth.
For a more pungent garlic flavor, you can add an extra clove of minced garlic to the sauce.


Calories: 596kcalCarbohydrates: 3gProtein: 1gFat: 60gSaturated Fat: 38gCholesterol: 183mgSodium: 80mgPotassium: 54mgSugar: 1gVitamin A: 2313IUVitamin C: 7mgCalcium: 23mg
Keyword Butter Sauce, Lemon Sauce, White Wine Reduction
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