Garlic Lemon Cream Sauce

This recipe for Garlic Lemon Cream Sauce is the perfect way to knock your weeknight dinner out of the park. This is so versatile you can use it for almost any lighter dish - think, salmon, shrimp, pasta, chicken, or even roasted vegetables!

Ingredients

This sauce only has unsalted butter, minced garlic, white wine, heavy cream, lemon juice, grated parmesan, salt, pepper, and minced parsley. This also comes together in about 15-minutes, most of which is reducing/simmering time.

• Melt the butter in a medium sized sauce pan over medium-high heat, add the minced garlic and sauté for 30-seconds until fragrant.
• Add the white wine to deglaze the pan, bring to a simmer for approximately 5-minutes until reduced by one third. Avoiding alcohol? Exchange the wine for vegetable, chicken or seafood stock.
• Add the heavy cream, lemon juice, parmesan, and simmer for an additional 10-minutes until thickened and sauce coats the back of a spoon.
• Season to taste with salt and pepper, and garnish with finely minced parsley.

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Recipe

Garlic Lemon Cream Sauce

Spencer Klickman

This simple garlic lemon cream sauce is so versatile and can be used for almost any dish. Try it with fish, shrimp, pasta or chicken!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Sauce

Cuisine American

Servings 2 Cups

Calories 913 kcal

Equipment

• ▢
  1 Medium Sauce Pan

Ingredients

  

1x2x3x

• ▢ 3 Tablespoons Unsalted Butter
• ▢ 2-3 Garlic Cloves Minced
• ▢ 1 Cup Dry White Wine Pinot Grigio, Chardonnay, etc. Substitute vegetable, chicken or seafood stock if avoiding alcohol.
• ▢ 1½ Cup Heavy Cream
• ▢ 1 Oz. Fresh Lemon Juice Juice from ½ of a lemon or 2 tablespoons
• ▢ ¼ Cup Parmesan Grated
• ▢ 1 Tablespoon Flat Leaf or Italian Parsley Finely Minced

Instructions

 

• Melt the butter in a medium sized sauce pan over medium-high heat, add the minced garlic and sauté for 30-seconds until fragrant and some color starts to form. Take care to not brown the garlic too much.
• Add the white wine, stirring to deglaze the pan. Bring to a boil and simmer without lowering heat for approximately 5 to 8-minutes until reduced by one third.
• Add the heavy cream, lemon juice, parmesan and simmer for an additional 10-minutes until thickened and sauce coats the back of a spoon.
• Season to taste with salt and pepper and garnish with finely minced parsley.

Nutrition

Calories: 913kcalCarbohydrates: 11gProtein: 10gFat: 85gSaturated Fat: 54gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 255mgSodium: 259mgPotassium: 309mgFiber: 0.2gSugar: 7gVitamin A: 3416IUVitamin C: 10mgCalcium: 291mgIron: 1mg

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