Creamy Lemon Butter Sauce

Prep Time

10 minutes

Cook Time

15 minutes

Additional Time

5 minutes

Total Time

30 minutes

Servings

4

Ingredients

• 1/2 cup unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 2 teaspoons lemon zest
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Steps to Cook

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly thickened.
3. Gradually pour in the heavy cream, whisking continuously to prevent lumps from forming.
4. Add the lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and black pepper. Whisk to combine.
5. Bring the mixture to a simmer and cook, stirring occasionally, for 10-12 minutes, or until the sauce has thickened to your desired consistency.
6. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of heavy cream or milk to thin it out.
7. Remove the saucepan from the heat and let the sauce sit for 5 minutes to allow it to thicken further.

Cook’s Note

• This creamy lemon butter sauce is versatile and can be used in a variety of dishes, such as pasta, chicken, fish, or as a dip for bread or vegetables.
• For a thinner, more pourable sauce, reduce the amount of flour to 1 tablespoon.
• If you prefer a tangier sauce, add an extra 1-2 tablespoons of lemon juice.
• To make a dairy-free version, substitute the heavy cream with unsweetened almond milk or oat milk, and use vegan butter or olive oil instead of regular butter.
• The sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Serve the creamy lemon butter sauce warm, drizzled over your favorite dishes or used as a dipping sauce.

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