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Lemon garlic butter sauce in a bowl with fresh garlic lemons and parsley sitting beside it

Lemon Garlic Butter Sauce Recipe

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Garlic lemon butter sauce is a quick, versatile recipe made with butter, garlic, lemon juice, and parsley. This easy sauce is smooth, tangy, and perfect for drizzling over pasta, fish, shrimp, chicken, or vegetables. With just a few pantry ingredients, you can create a restaurant-worthy flavor that makes hosting stress-free and delicious.
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
rest 10 minutes
Total Time 17 minutes
Servings 16 tablespoons
Calories 30
Author Gina Dickson

Ingredients

  • 8 tablespoons butter use real butter, not margarine
  • 3 tablespoons olive oil
  • 1 ½ tablespoons garlic minced, about 6 cloves
  • 1 tablespoon fresh parsley finely chopped, stems removed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt

Instructions

Prep Your Ingredients

  • Mince the garlic, chop the parsley, zest the lemon, and squeeze the lemon juice. Set everything aside so it’s ready when you need it.
    1 ½ tablespoons garlic, 1 tablespoon fresh parsley, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice
    Small mincer used to cut garlic a bowl full of garlic on a cutting board

Melt the Butter and Oil

  • In a small saucepan over medium heat, melt the butter with the olive oil.
    8 tablespoons butter, 3 tablespoons olive oil
    Garlic and a pan melting on the stove with a tablespoon of olive oil being poured in

Sauté the Garlic

  • Add the garlic to the melted butter and oil. Cook for about 30 seconds, stirring constantly. Do not let the garlic brown.
    Garlic and olive oil and butter simmering in a pan on the stove
  • Remove the saucepan from the heat and transfer it to a cool burner. Let the garlic steep in the mixture for 10 minutes.

Add Remaining Ingredients

  • Return the pan to low heat. Add the parsley, lemon zest, lemon juice, and salt.
    ¼ teaspoon salt
    Lemon garlic butter being simmered and then the parsley is added
  • Whisk everything together for about 30 seconds until smooth and well combined.
    Lemon garlic butter simmering on the stove after parsley has been added

Serve or Store

  • Remove from heat. Use immediately or let it cool before transferring to storage.

Notes

Variations, Substitutions, and Recipe Tips

  • Flavor Enhancements: Add red pepper flakes for some heat, or stir in a splash of white wine for depth.
  • Add In Options: Capers, chopped sun-dried tomatoes, or fresh dill make great twists.
  • Simple Substitutions: Swap parsley with basil, dill, or cilantro depending on your main dish.
  • Tips for Recipe Success: Always use low heat when adding lemon juice to keep the sauce from separating.

Storage and Reheating

Room Temperature: Best served warm. Do not leave out for more than 2 hours.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container up to 1 month. Thaw overnight in the fridge.
Reheat: Warm gently in a saucepan over low heat, whisking often. Avoid microwaving at high heat, as it may separate.

Nutrition

Serving: 1tablespoon | Calories: 30kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 17mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.05mg
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