Easy Lemon Butter Sauce Recipe - Simple and Delicious

If you’re craving a creamy, flavorful sauce that instantly upgrades pasta, veggies, and so many easy dinner ideas, this lemon butter sauce recipe is the one you’ll want on repeat. 

It’s light, zesty, and makes even the simplest meal feel like something special—especially when you use fresh, simple ingredients and just the right amount of care.

Jump to:

• My experience with lemon butter sauce
• Lemon butter sauce for pasta and vegetables
• Ingredients
• Substitutions and variations
• Equipment
• Instructions
• Tips, variations and serving suggestions
• Get your FREE cookbook!
• Try this creamy lemon butter sauce!
• Recipe for Garlic Lemon Butter Sauce
• More recipes you may enjoy
• Tried this recipe? We’d love your review!

My experience with lemon butter sauce

I still remember my first taste of lemon garlic butter sauce as a kid. My dad, a true Prince Edward Islander (aka the lobster capital of the world!), would host rare but unforgettable lobster feasts. 

I was captivated—wide-eyed as those lobsters were plopped into a big pot, all while the kitchen filled with anticipation. 

But you know what I secretly looked forward to? The hot, melted butter spiked with fresh lemon juice for dipping. 

For a six-year-old, it felt wildly decadent. That sauce made everything—yes, even vegetables—taste amazing!

Later, working in a restaurant kitchen, I learned the art (and sometimes frustration) of making a truly creamy lemon butter sauce. 

The secret? Medium heat and never letting it get too hot. 

If you’ve ever watched butter split out of a sauce, you know what I mean. 

For a creamy version, sometimes we’d add cream. But what I loved most was how fresh lemon juice gave the sauce the best flavor and made it feel so much lighter than something like Alfredo.

Lemon butter sauce for pasta and vegetables

Let’s be honest: there’s just something about a creamy sauce on pasta that hits every comfort food craving. 

Alfredo sauce is always a favorite, but I think garlic lemon butter sauce is even better. 

Why? It’s not just rich—it’s got digestive benefits built right in, thanks to the fresh lemon juice. 

Lemons help encourage digestion, stimulating your GI tract and helping your body process the fats in the butter. 

So you get all the decadence, but the sauce doesn’t sit as heavy.

This is the ideal sauce for spring pasta, loaded with asparagus, green beans, fresh peas, fava beans, radishes, and spring onions. 

The sauce enlivens the earthy flavors of the veggies and makes sure your pasta is never boring. Shabang! Instant yum. 

Top your creation with parmesan for a savory, umami-rich finish, or dot with creamy ricotta and plenty of fresh green herbs. 

Want a brunchy twist? This easy sauce is a delicious eggless substitute for hollandaise.

And here’s a tip for next time: don’t limit yourself to pasta. 

This is the best sauce for roasted brussels sprouts, steamed potatoes, and even leftover veggies from last night. 

It’s endlessly versatile and fits in with healthy recipes from Italian to Indian and beyond.

Ingredients

What makes this sauce so irresistible is how each ingredient plays a key role in creating the best flavor and creamy texture. Here’s a closer look:

1. Unsalted butter (cold): The heart of the recipe! Cold, unsalted butter helps you control the salt and keeps your sauce silky smooth. If you want to try a brown butter twist, cook your butter a little longer over medium-low heat until it smells nutty before adding other ingredients.
2. Fresh lemon juice: This is what brings the tang and the digestive magic. Always use fresh lemons for the brightest, most delicious flavor.
3. Garlic cloves, minced: Use fresh garlic (never jarred!) for real depth and that classic lemon garlic butter sauce kick.
4. Yellow onion, finely chopped: Adds subtle sweetness and body.
5. White wine vinegar (or white wine): Most lemon butter sauce recipes call for wine, but vinegar (plus water) gives a robust tang and is perfect for an alcohol-free version. If you want the classic, swap in wine for the water and vinegar next time.
6. Water: Helps mellow the vinegar and brings the flavors together.
7. Himalayan pink salt & black pepper: Essential for the best results—don’t skimp on seasoning!
8. Fresh herbs (like parsley or chives): For color and a gentle lift, especially if you’re dotting your dish with spring herbs.

Substitutions and variations

1. Use white wine instead of vinegar and water for a classic touch.
2. Make a creamy version by adding a splash of cream at the end.
3. Try with brown butter for a nutty, richer flavor.
4. Swap in your favorite green herbs for endless variety.
5. For keto recipes, the sauce is naturally low in carbs and big on flavor!

Equipment

If you have a mini skillet or pot (5–6 inches in diameter, or up to 2 cups capacity), use it! 

They’re perfect for making small-batch sauces and so many pot recipes. 

Don’t have one? Use the smallest skillet or pot you’ve got. 

The total yield is about ¾ cup—enough for pasta and veggies, but you can always double up if you want leftovers.

Instructions

Here’s the step-by-step, as easy as it gets:

1. Slice your cold butter into six pieces—this helps the sauce emulsify and gives you more control.
2. Set your pan over medium-low heat (never high heat!). Melt one piece of butter, then sauté your garlic and onion gently until soft and fragrant.
3. Add white wine vinegar, lemon juice, and water. Simmer until reduced by half to concentrate all those bright, simple ingredients.
4. Lower the heat, then whisk in three more pieces of butter until creamy and smooth. Add the remaining butter, whisk again, and remove from heat.
5. Season with salt, pepper, and herbs. Taste and adjust as you like.
6. Serve immediately with your favorite pasta, roasted brussels sprouts, or as a dip for bread. If the sauce thickens as it cools, just add a splash of boiling water to loosen it up.

Remember: not too hot, not too cold—the key to that creamy, luscious texture! 

And if your sauce splits, don’t stress. Once it’s mixed with pasta or veggies, nobody will know. It’s still going to taste amazing.

Tips, variations and serving suggestions

1. For the best flavor, always use fresh lemon juice and garlic.
2. Drizzle over asparagus, green beans, or roasted brussels sprouts for an easy dinner idea.
3. Store leftover sauce in an airtight container at room temperature for up to 2 hours, or refrigerate for a day. Reheat gently over low heat.

Want more inspiration? Check the recipe card for more easy recipes, ingredient amounts, and step-by-step recipe photos.

Try this creamy lemon butter sauce!

This easy lemon butter sauce is truly a kitchen staple—perfect for so many dishes, from Italian recipes and healthy recipes to your next favorite weeknight dinner. 

If it’s your first time making this sauce, keep your heat gentle, trust in your fresh ingredients, and get ready for a delicious flavor you’ll crave again and again.

Leave a comment below and let me know how you used your lemon butter sauce. 

Did you try it with pasta, veggies, or something creative? Ask questions, share your results, and help inspire the next round of tasty treats! 

Happy cooking—can’t wait to hear what you think!

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