Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 1–2 tablespoons fresh parsley, finely chopped (optional)
- Salt to taste
- Pepper to taste
Instructions
- Melt the Butter: In a medium saucepan, melt 1 cup of unsalted butter over low heat. Be careful not to let it brown; you want it to melt gently and become silky.
- Add the Heavy Cream: Once the butter is fully melted, gradually pour in 1 cup of heavy cream, stirring continuously to combine the two ingredients smoothly.
- Incorporate Lemon Juice and Zest: Squeeze in 2 tablespoons of fresh lemon juice and add the zest of 1 lemon. Stir well to ensure the lemon flavors are evenly distributed throughout the sauce.
- Season the Sauce: Add salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Simmer and Thicken: Allow the sauce to simmer on low heat for about 5-7 minutes. Stir occasionally. The sauce should thicken slightly but remain pourable. Avoid boiling, as this can cause the cream to separate.
- Finish with Fresh Parsley: If desired, stir in 1-2 tablespoons of finely chopped fresh parsley just before serving. This adds a pop of color and freshness to the sauce.
- Serve Immediately: Drizzle the creamy lemon butter sauce over your favorite dishes, such as grilled fish, chicken, pasta, or vegetables. Enjoy!