Ingredients & Substitutions
Here I explain the best ingredients for lemon butter sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Butter – I used salted butter to keep it simple, but you can also use unsalted and just add a pinch of salt. I don’t usually add pepper to my sauce, but if I were going to, I’d probably choose white pepper over black pepper to maintain the light color. Lemon Juice – I use fresh lemon juice when I have fresh lemons on hand, but bottled lemon juice is an easy shortcut when I don’t have any. If you use it, be sure it doesn’t include added water (otherwise the sauce can separate). You could also add a bit of lemon zest for a stronger flavor. Garlic Powder – I prefer garlic powder over fresh garlic, because it has less risk of burning and it’s faster. You can use 2 garlic cloves (minced or crushed) instead, but this works best if you add them toward the very end. I find that garlic powder infuses every bite with garlic flavor more easily, though, plus I like that it makes the sauce totally smooth.
How To Make Lemon Butter Sauce
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
The classic version of this lemon butter sauce recipe is my favorite, but sometimes I like to switch it up. Here are some ways you can customize it: Like most of my recipes, this one is quite easy. The main questions I get about this lemon butter sauce have to do with the color, thickness, or separation. Here are my top tips on these:
Use light colored saucepan. I like to use an enameled saucepan like this, so that I can see when the color changes in the sauce. A stainless steel saucepan (or stainless skillet with tall sides) works well, too. I don’t recommend dark nonstick pans, since it’s hard to see the color of the sauce. Watch carefully to avoid burning. The lemon butter garlic sauce will burn easily if heated too long! The time can vary if you use a different type of pan than I did, so just watch it closely. Avoiding separation: This can happen if your heat is too high, or if you use bottled lemon juice, which often has water added. Use freshly squeezed lemon juice if you can! Thickening the sauce: My lemon butter sauce is supposed to be thin! But if you do want to it thicker, you can add some cornstarch (or a cornstarch substitute) or xanthan gum to thicken it. What to do if it turns brown: You might have cooked the sauce a tad too long, resulting in a brown butter lemon sauce! I’ve done this before when testing the recipe, and don’t worry, it’s still tasty with a nutty flavor. I just personally prefer the lighter sauce before it browns, but if this happens, you can strain it through a fine-mesh sieve to remove the brown bits.
Capers – For a briny flavor, stir in a tablespoon or two of capers during the final minutes of cooking. I like to serve this version over oven baked chicken breast for a chicken-piccata-like experience. Creamy – Want a luscious creaminess? Whisk in a splash of heavy cream just before serving, blending it with the butter and lemon mixture until smooth and velvety. This one goes nicely over baked salmon. Dill – Finely chop a couple tablespoons of fresh dill and stir it into the lemon butter sauce just before serving. Dill is my favorite when I’m serving this sauce over fish, but other herbs (like chives, thyme leaves, or parsley) would also go nicely.
Storage Instructions
Store: You can keep the sauce in an airtight container or mason jar in the fridge for up to a week. I often make it ahead and serve over different meals throughout the week! Reheat: Gently reheat the lemon butter sauce in a saucepan over low heat, until warm. Be careful not to overheat, or it will turn brown. Freeze: Transfer the sauce into an airtight container, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating, as it’s more likely to burn or separate if you reheat from frozen.
Serving Suggestions
I use this lemon butter sauce for fish or other seafood the most, but it’s hard to find something I don’t love with it! (I said you’ll want to use it on everything, right? I did.) Here are a few ways I like to use it:
Fish – I first made this sauce for halibut (pictured above), but you can drizzle this stuff on any fish recipe. Try it on broiled salmon, rainbow trout, pan-fried tilapia, or baked cod for an instant burst of flavor! Or get a little fancy by serving it over my Chilean sea bass recipe — this simple sauce is easier to make than the beurre blanc that recipe uses. Shellfish – What’s better than dipping juicy crab meat or lobster meat in melted butter? Not much, but I love these even more with this lemon butter sauce. It’s also super tasty with baked shrimp or seared scallops. Vegetables – I sometimes drizzle it over roasted asparagus, but it even adds a delicious lemon garlic flavor to roasted cauliflower and broccoli, too. Noodles – You can use this as a lemon butter sauce for pasta, too! Just toss your favorite cooked pasta with it, or try my favorite lighter alternatives, like zoodles or spaghetti squash noodles. Chicken – Who says this sauce has to be only for fish? It’s also yummy on other proteins, particularly chicken. I love it for adding a bright and tangy flavor to grilled chicken breasts and crispy roasted chicken thighs.
More Homemade Sauce Recipes
Sauces are a great way to elevate your dishes, but homemade sauces? That’s where the real magic happens. Try some of my other homemade sauce recipes for the ultimate flavor-packed meal:
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