Ingredients
Scale
- 6 tablespoons unsalted butter, cut into 6 pieces
- 4 garlic cloves, finely minced
- 1 teaspoon lemon zest, finely grated
- 3 tablespoons fresh lemon juice, strained
- 2 tablespoons heavy cream
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Melt the butter in a medium saucepan over low heat until it looks glossy and calm, about 2 minutes. Stir gently once a shallow pool forms.
- Add the minced garlic and stir, then keep at a gentle simmer until the garlic is soft and fragrant, about 60 to 90 seconds.
- Stir in the lemon zest and simmer gently for another 30 to 45 seconds to release its aroma.
- Whisk in the heavy cream and simmer for 2 minutes, whisking often until the sauce looks unified and slightly thickened.
- Turn the heat off. Slowly whisk in the strained lemon juice until the sauce becomes glossy and cohesive, about 30 seconds.
- Whisk in the salt and pepper, then taste. Adjust seasoning if needed.
- Stir in the chopped parsley just before serving. Serve warm immediately.
Notes
Store leftovers in an airtight container in the fridge for up to a week. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg