I finally nailed a Simple Garlic Butter Sauce made in five minutes with melted butter, garlic, parsley and lemon juice, and the tiny trick I use makes it work beautifully with pasta, bread or steak.

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I never thought id fall for something so simple, but this sauce does it every time. I keep it stupidly basic, relying on melted unsalted butter and lots of minced garlic cloves to do the heavy lifting.

I call it my Simple Garlic Butter Sauce because it somehow makes plain bread, tired pasta, or a late night steak feel like a plan. It’s not fussy, it’s sneaky — the kind of thing you spoon over everything and then pretend you meant to be that extra.

If you like big flavor with zero drama, this one will haunt your kitchen in the best way.

Ingredients

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Butter: Rich in saturated fat and calories, gives sauce silky mouthfeel, so indulgent, deeply comforting.
Garlic: Strong garlic punch, low calories, tiny protein, antioxidants and allicin that fight bacteria, really.
Parsley: Fresh herb, adds brightness and color, supplies vitamin K, vitamin C and some fiber, kinda.
Lemon juice: Bright acidic squeeze, adds tartness and zip, packs vitamin C, balances buttery richness, yep.
Olive oil: Optional drizzle adds monounsaturated fats, subtle fruitiness and a silkier lighter texture.
Salt and pepper: Essential seasoning, salt boosts overall flavor, pepper brings warmth bite and aroma.
Red pepper flakes: Small pinch gives spicy kick and gentle heat, wakes up otherwise mellow sauce, trust me.

Ingredient Quantities

1/2 cup (113 g, 1 stick) unsalted butter

4 large garlic cloves, finely minced (about 2 tbsp)

2 tbsp fresh flat-leaf parsley, finely chopped

1 tbsp fresh lemon juice (about 1/2 a lemon)

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Pinch of red pepper flakes, optional

1 tsp extra-virgin olive oil, optional

How to Make this

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1. Place 1/2 cup (113 g) unsalted butter and 1 tsp extra-virgin olive oil (optional) in a small saucepan over low heat and melt slowly, dont let it sizzle or brown.

2. Add 4 large garlic cloves, finely minced, and cook, stirring constantly, about 30–45 seconds until fragrant but not browned.

3. Remove the pan from heat and stir in 2 tbsp finely chopped fresh flat-leaf parsley.

4. Add 1 tbsp fresh lemon juice (about 1/2 a lemon), 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper and a pinch of red pepper flakes if you want some heat.

5. Whisk briefly so everything emulsifies and the garlic gets evenly distributed, taste and adjust salt, pepper or lemon if needed.

6. Let the sauce sit off the heat for a minute so flavors marry, dont overcook or the garlic will get bitter.

7. Serve warm right away spooned over pasta, shrimp, steamed veggies, grilled bread or use as a dipping sauce; it only takes about 5 minutes to make.

8. Optional: for a smoother finish, strain the sauce through a fine mesh sieve or blitz briefly with an immersion blender.

Equipment Needed

1. Small saucepan (1 to 2 quart) for melting the butter slowly, dont let it sizzle
2. Measuring cups and spoons (1/2 cup, tbsp, tsp)
3. Sharp knife and cutting board for mincing garlic and chopping parsley
4. Garlic press, optional if you want the garlic extra fine
5. Silicone spatula or wooden spoon for gentle stirring
6. Small whisk or fork to help emulsify the sauce
7. Fine mesh sieve or immersion blender for a smoother finish, optional
8. Small bowl and citrus reamer or handheld juicer for the lemon juice

FAQ

Can I stop the garlic from burning while making this sauce? Answer: Yes. Cook the minced garlic gently in melted butter over low to medium-low heat just until fragrant, about 30 to 60 seconds. Don’t let it brown or it will taste bitter. Adding the optional 1 tsp olive oil helps too, it raises the flash point so you can use slightly more heat without burning.

What if I only have salted butter, can I still make it? Answer: Yep. Use salted butter but skip or cut down the 1/4 tsp kosher salt in the recipe, then taste and add more if needed. Salt levels vary by brand so go slow.

How long does it keep and can I freeze it? Answer: Store in an airtight container in the fridge for up to about 1 week. For longer keep, freeze in ice cube trays or small portions for up to 3 months. Thaw in the fridge or gently warm before using.

How should I reheat it so it doesnt separate? Answer: Warm it slowly over very low heat and stir. If it separates, whisk in a teaspoon of warm water or a squeeze of lemon juice and it will come back together. Avoid blasting it in a hot pan or microwave at high power.

What can I use this garlic butter sauce on? Answer: So many things. Toss with pasta, spoon over grilled shrimp or steak, brush on bread for garlic toast, drizzle on roasted veggies or baked potatoes. It’s super versatile.

Can I swap ingredients or add extras like cheese or other herbs? Answer: Absolutely. Swap parsley for chives, basil, or cilantro, add a pinch of red pepper flakes for heat, or stir in grated Parmesan for a richer sauce. Adjust amounts to taste.

Easy Homemade Garlic Butter Sauce · Chef Not Required… Recipe Substitutions and Variations

Unsalted butter: swap for ghee or clarified butter for a nuttier taste, or use plant based vegan butter if you need dairy free, or olive oil for a lighter, quicker sauce.
Garlic cloves: if you dont have fresh use about 1 1/2 tsp garlic powder, 2 tbsp roasted mashed garlic, or 1 tbsp jarred minced garlic.
Fresh parsley: substitute with fresh basil, chives, or cilantro depending on the flavor you want.
Lemon juice: use lime juice, or 1 tbsp white wine vinegar or apple cider vinegar to add bright acidity.

Pro Tips

– Don’t let the garlic brown or it’ll turn bitter, seriously. Cook extra gently, or if you want a milder garlic hit mince less finely or smash cloves and leave them a bit chunky so they release flavor slower.

– Clarify the butter if you need to keep the sauce warm longer, the milk solids are what burns first. Just melt slowly and skim the foam or use ghee, it’ll stay silky and less likely to sizzle.

– For a glossy, clingy sauce whisk off the heat and add a tiny splash of warm water or pasta cooking water to help it emulsify, then taste and tweak the lemon and salt after it comes together. A little drizzle of good olive oil at the end makes it feel richer.

– Make extra and freeze in small portions, like an ice cube tray, so you can pop one onto veggies or shrimp later. Reheat very gently over low heat so it doesn’t separate, and always check seasoning after reheating.

Easy Homemade Garlic Butter Sauce · Chef Not Required… Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally nailed a Simple Garlic Butter Sauce made in five minutes with melted butter, garlic, parsley and lemon juice, and the tiny trick I use makes it work beautifully with pasta, bread or steak.

Servings

servings

Calories

109

kcal

Equipment: 1. Small saucepan (1 to 2 quart) for melting the butter slowly, dont let it sizzle
2. Measuring cups and spoons (1/2 cup, tbsp, tsp)
3. Sharp knife and cutting board for mincing garlic and chopping parsley
4. Garlic press, optional if you want the garlic extra fine
5. Silicone spatula or wooden spoon for gentle stirring
6. Small whisk or fork to help emulsify the sauce
7. Fine mesh sieve or immersion blender for a smoother finish, optional
8. Small bowl and citrus reamer or handheld juicer for the lemon juice

Ingredients

1/2 cup (113 g, 1 stick) unsalted butter
4 large garlic cloves, finely minced (about 2 tbsp)
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh lemon juice (about 1/2 a lemon)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Pinch of red pepper flakes, optional
1 tsp extra-virgin olive oil, optional

Directions

Place 1/2 cup (113 g) unsalted butter and 1 tsp extra-virgin olive oil (optional) in a small saucepan over low heat and melt slowly, dont let it sizzle or brown.
Add 4 large garlic cloves, finely minced, and cook, stirring constantly, about 30–45 seconds until fragrant but not browned.
Remove the pan from heat and stir in 2 tbsp finely chopped fresh flat-leaf parsley.
Add 1 tbsp fresh lemon juice (about 1/2 a lemon), 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper and a pinch of red pepper flakes if you want some heat.
Whisk briefly so everything emulsifies and the garlic gets evenly distributed, taste and adjust salt, pepper or lemon if needed.
Let the sauce sit off the heat for a minute so flavors marry, dont overcook or the garlic will get bitter.
Serve warm right away spooned over pasta, shrimp, steamed veggies, grilled bread or use as a dipping sauce; it only takes about 5 minutes to make.
Optional: for a smoother finish, strain the sauce through a fine mesh sieve or blitz briefly with an immersion blender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.