Creamy Lemon Butter Sauce Recipe
A bright, velvety sauce can transform a simple piece of fish into a restaurant-worthy meal. This recipe for the Perfect Lemon Sauce for Fish is my go-to for its elegant balance of tangy lemon and rich cream, creating a luxurious texture that clings beautifully to every bite. After extensive testing, I’ve perfected the method to ensure a smooth, emulsified sauce every time, making it a reliable staple for both weeknights and special occasions.
PrintCreamy Lemon Butter Sauce
Ingredients
Scale
- 1 cup white wine
- 1 smashed garlic clove
- 1 cup cream
- 2 tbsp fresh lemon juice
- 4 tbsp cold butter
- Salt and pepper to taste
Instructions
- In a medium-sized saucepan, pour in the white wine and add the smashed garlic clove. Bring the mixture to a simmer over medium heat and let it reduce by half.
- Once the wine has reduced, lower the heat and slowly stir in the cream. Let it simmer gently, stirring occasionally, until the sauce begins to thicken.
- Add the fresh lemon juice to the saucepan, stirring well to combine.
- Remove the saucepan from the heat and gradually whisk in the cold butter, one tablespoon at a time. Season with salt and pepper to taste.
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