I finally nailed the best garlic butter sauce, ready in minutes and perfect as a Butter Dipping Sauce For Lobster with one surprising twist.

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I call it The Best Garlic Butter Sauce and yes I mean it. I figured out a super quick way that still tastes like you spent hours, and it’s ready in minutes so you can toss it with pasta or spoon it over steak or seafood.

I use fresh garlic cloves and unsalted butter because thats what gives it that punch and silky finish. Sometimes I make extra because people always ask for the recipe, or I serve it as Garlic Butter Sauce For Breadsticks when friends drop by.

Youll want seconds.

Ingredients

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Butter: mostly fat, gives silky mouthfeel, adds richness and slight sweetness, use sparingly.
Olive oil: heart healthy monounsaturated fats, fruity flavor that helps stop garlic burning.
Garlic: tiny protein, low carb, contains allicin, pungent raw but sweet when browned.
Lemon juice: bright acidic punch, lots of vitamin C, cuts richness and freshens sauce.
Parsley: low calories, some fiber and vitamin K, gives fresh herbaceous lift and color.
White wine: optional, adds acidic depth and complexity, sugars mostly cook off, not sweet.
Heavy cream: optional, boosts silkiness and mouthfeel, higher saturated fat and calories though.

Ingredient Quantities

1/2 cup unsalted butter (1 stick), cut into chunks so it melts quicker

1 tablespoon olive oil, helps stop the garlic from burning

4 to 6 garlic cloves, finely minced depending on how garlicky you want it

2 tablespoons fresh lemon juice (about 1 lemon), gives brightness

1 teaspoon lemon zest optional, for extra lemon punch

2 tablespoons fresh parsley, finely chopped

1/4 cup dry white wine optional, adds depth if you like

1 to 2 tablespoons heavy cream optional, for a silkier sauce

1/2 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes optional, if you want a little heat

How to Make this

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1. Prep everything first: cut 1/2 cup unsalted butter into chunks, measure 1 tablespoon olive oil, mince 4 to 6 garlic cloves, zest and juice one lemon (2 tablespoons juice), chop 2 tablespoons parsley, measure 1/4 cup dry white wine and 1 to 2 tablespoons heavy cream if using, and have salt, pepper and red pepper flakes ready.

2. Heat a medium skillet over low to medium-low heat, add the olive oil and the butter chunks so the butter melts gently; the oil helps stop the garlic from burning and the chunks melt faster than one big slab.

3. Once the butter is mostly melted, add the minced garlic and the optional 1/4 teaspoon red pepper flakes, stir constantly and cook just until fragrant about 30 to 60 seconds, do not let the garlic brown or it will become bitter.

4. If you want the extra depth, pour in the 1/4 cup dry white wine, raise heat to medium, scrape any bits off the pan and let it reduce until slightly syrupy, about 1 to 2 minutes.

5. Stir in the 2 tablespoons fresh lemon juice and the optional 1 teaspoon lemon zest, let the sauce bubble gently for 20 to 30 seconds so the flavors marry.

6. If you prefer a silkier sauce, lower heat and whisk in 1 to 2 tablespoons heavy cream, simmer gently for 1 to 2 minutes until combined and slightly thickened; keep the heat low to avoid breaking the sauce.

7. Turn off the heat, stir in the 2 tablespoons finely chopped parsley, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust seasoning; removing from heat helps keep the garlic bright.

8. For extra shine and a slightly thicker finish whisk the sauce briskly off the heat for 10 seconds, or swirl a small melted butter chunk in while whisking, this helps emulsify it and makes it cling better to pasta or seafood.

9. If you want a super-smooth sauce strain through a fine-mesh sieve, otherwise serve as-is right away; keep warm over very low heat but do not boil or the butter may separate.

10. Use immediately on pasta, shrimp, fish or steak; refrigerate leftovers in a sealed container for up to 3 days and reheat gently over low heat adding a splash of water if it tightens up.

Equipment Needed

1. Medium skillet (10 to 12 inch) for melting butter and reducing wine
2. Chef s knife for mincing garlic and chopping parsley
3. Cutting board to prep everything first, trust me it helps
4. Microplane zester or fine side of a box grater for the lemon zest
5. Measuring spoons and a 1/4 cup measuring cup for wine and oil
6. Small whisk to emulsify the butter, cream and lemon juice
7. Wooden spoon or silicone spatula for stirring without scratching the pan
8. Fine mesh sieve or small strainer if you want the sauce super smooth

FAQ

Q: How long will this garlic butter sauce keep and how should I store it? A: Store in an airtight container in the fridge for 4 to 5 days. You can freeze it in ice cube trays for up to 3 months, then pop a cube into a pan to reheat gently. Dont boil it when reheating or the butter will separate, warm it slowly.

Q: Can I leave out the white wine or the cream? A: Yes, both are optional. Skip the wine or swap with a splash of chicken broth for depth. Skip the cream if you want a lighter sauce, or add 1 to 2 tablespoons of cream at the end for a silkier finish.

Q: My garlic burns fast, how do I prevent that? A: Cook garlic on low to medium-low and start with the olive oil, that helps. Add the garlic once the butter is melted and heat is gentle, then cook just until fragrant about 30 to 60 seconds. If it starts browning stop right away, burnt garlic tastes bitter.

Q: Can I use salted butter or garlic powder instead of fresh garlic? A: Salted butter is fine, just cut back on the added salt. Garlic powder works in a pinch but fresh minced garlic gives the best flavor. Roasted garlic is a great swap too if you want something sweeter and mellow.

Q: How do I make the sauce thicker or more emulsified? A: Reduce it a minute or two over low heat to concentrate, or whisk in 1 to 2 tablespoons of cold butter at the end to emulsify. Adding a little cream also smooths and thickens it. Dont overheat or it will separate.

Q: What should I serve this sauce with? A: It goes with everything: toss with pasta and a splash of pasta water, spoon over shrimp or chicken, drizzle on roasted veggies, or use as a bread dip. Add parsley and lemon at the end for brightness, and red pepper flakes if you want a kick.

The Best Garlic Butter Sauce Recipe Substitutions and Variations

Unsalted butter: swap with equal parts ghee for a nuttier, higher smoke point fat, or use vegan buttery spread if you need dairy free. If you use salted butter, cut the added salt down a bit.
Olive oil: use avocado oil or light vegetable oil to keep garlic from burning, they’re milder and handle heat better than extra virgin olive oil.
Dry white wine: replace with low-sodium chicken or veggie broth plus 1 teaspoon lemon juice or a splash of white wine vinegar for acidity, or just skip it and add a bit more lemon juice.
Heavy cream: use half and half for a lighter sauce, or stir 1 tablespoon cornstarch into whole milk to thicken, or use coconut cream for a dairy free, slightly sweet twist.

Pro Tips

1) Keep the garlic low and don’t walk away, it goes from fragrant to bitter in seconds so pull the pan off the heat the moment you smell it.
2) To get a glossy sauce that sticks, whisk it off the heat while you slowly add a little cold butter or a splash of starchy pasta water, this helps emulsify it and makes the sauce cling.
3) If you use wine, reduce it until it’s almost syrupy so it loses the raw alcohol bite, and always taste before salting because the wine and lemon can change how much salt you need.
4) Make ahead is fine, store up to 3 days, reheat very gently with a tiny splash of water or lemon to loosen it up, never boil or the butter/cream will separate.

The Best Garlic Butter Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally nailed the best garlic butter sauce, ready in minutes and perfect as a Butter Dipping Sauce For Lobster with one surprising twist.

Servings

servings

Calories

178

kcal

Equipment: 1. Medium skillet (10 to 12 inch) for melting butter and reducing wine
2. Chef s knife for mincing garlic and chopping parsley
3. Cutting board to prep everything first, trust me it helps
4. Microplane zester or fine side of a box grater for the lemon zest
5. Measuring spoons and a 1/4 cup measuring cup for wine and oil
6. Small whisk to emulsify the butter, cream and lemon juice
7. Wooden spoon or silicone spatula for stirring without scratching the pan
8. Fine mesh sieve or small strainer if you want the sauce super smooth

Ingredients

1/2 cup unsalted butter (1 stick), cut into chunks so it melts quicker
1 tablespoon olive oil, helps stop the garlic from burning
4 to 6 garlic cloves, finely minced depending on how garlicky you want it
2 tablespoons fresh lemon juice (about 1 lemon), gives brightness
1 teaspoon lemon zest optional, for extra lemon punch
2 tablespoons fresh parsley, finely chopped
1/4 cup dry white wine optional, adds depth if you like
1 to 2 tablespoons heavy cream optional, for a silkier sauce
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes optional, if you want a little heat

Directions

Prep everything first: cut 1/2 cup unsalted butter into chunks, measure 1 tablespoon olive oil, mince 4 to 6 garlic cloves, zest and juice one lemon (2 tablespoons juice), chop 2 tablespoons parsley, measure 1/4 cup dry white wine and 1 to 2 tablespoons heavy cream if using, and have salt, pepper and red pepper flakes ready.
Heat a medium skillet over low to medium-low heat, add the olive oil and the butter chunks so the butter melts gently; the oil helps stop the garlic from burning and the chunks melt faster than one big slab.
Once the butter is mostly melted, add the minced garlic and the optional 1/4 teaspoon red pepper flakes, stir constantly and cook just until fragrant about 30 to 60 seconds, do not let the garlic brown or it will become bitter.
If you want the extra depth, pour in the 1/4 cup dry white wine, raise heat to medium, scrape any bits off the pan and let it reduce until slightly syrupy, about 1 to 2 minutes.
Stir in the 2 tablespoons fresh lemon juice and the optional 1 teaspoon lemon zest, let the sauce bubble gently for 20 to 30 seconds so the flavors marry.
If you prefer a silkier sauce, lower heat and whisk in 1 to 2 tablespoons heavy cream, simmer gently for 1 to 2 minutes until combined and slightly thickened; keep the heat low to avoid breaking the sauce.
Turn off the heat, stir in the 2 tablespoons finely chopped parsley, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust seasoning; removing from heat helps keep the garlic bright.
For extra shine and a slightly thicker finish whisk the sauce briskly off the heat for 10 seconds, or swirl a small melted butter chunk in while whisking, this helps emulsify it and makes it cling better to pasta or seafood.
If you want a super-smooth sauce strain through a fine-mesh sieve, otherwise serve as-is right away; keep warm over very low heat but do not boil or the butter may separate.
Use immediately on pasta, shrimp, fish or steak; refrigerate leftovers in a sealed container for up to 3 days and reheat gently over low heat adding a splash of water if it tightens up.

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.