Name: Irresistible Creamy Lemon Butter Sauce Recipe
Prep time: 5 min
Total time: 20 min
Ingredients: 1 cup Chicken Stock; 1 clove Garlic (Minced); 1/4 cup Heavy Cream; 2 tbsp Fresh Lemon Juice; 4 tbsp Cold Butter; 1/4 tsp Salt; 1/4 tsp Ground White Pepper; 2 tbsp Fresh Parsley (Chopped)

Some sauces have the power to completely transform a dish, and this creamy lemon butter sauce is one of them. It comes to life in the gentle rhythm of whisking and simmering, filling the kitchen with warmth and anticipation. With its silky texture and bright citrusy lift, every spoonful brings a touch of celebration to the table. Garlic and cream melt beautifully into lemon and butter, creating a luxurious richness that’s perfectly balanced by a hint of fresh parsley. Whether poured over pan-seared chicken or served alongside roasted vegetables, this sauce lingers in memory, offering both comfort and elegance in every bite.

Irresistible Creamy Lemon Butter Sauce Recipe

0.0 from 0 votes

Servings

3/4

cup

Prep time

minutes

Total time

minutes

A smooth, tangy, and indulgent sauce made with garlic, cream, lemon, and butter—perfect for chicken, seafood, or veggies. Ready in under 20 minutes, this versatile sauce can be stored for up to 3 days and reheated gently. A quick gourmet touch to elevate everyday meals!

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Ingredients

1 cup Chicken Stock
1 clove Garlic (Minced)
1/4 cup Heavy Cream
2 tbsp Fresh Lemon Juice
4 tbsp Cold Butter
1/4 tsp Salt
1/4 tsp Ground White Pepper
2 tbsp Fresh Parsley (Chopped)

Directions

In a saucepan, combine the chicken stock and minced garlic.
Stir well and cook over medium heat until the liquid reduces by about half.
Add the heavy cream and stir continuously using a wooden spatula until well combined.
After about 10 minutes, add the fresh lemon juice and mix well.
Let the sauce simmer for another 2 minutes, then remove from heat.
Gradually add the cold butter, stirring until it melts and the sauce emulsifies.
Season with salt and ground white pepper.
Finish with a sprinkle of freshly chopped parsley.
Serve immediately and enjoy fresh.

Notes

This recipe is enough for 2 to 3 servings, but can easily be doubled or halved based on your needs.
Feel free to adjust the lemon juice or cream to suit your tanginess or richness preference.
The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently over low heat while stirring to restore its creamy texture.