Creamy Lemon Butter Sauce Recipe – Garlic & Spring Onion Delight

Last Updated on 4 months by Neha Deshmukh

Creamy Lemon Butter Sauce Recipe – Garlic & Spring Onion Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer. This creamy lemon butter sauce is unbelievably easy to make, and it instantly elevates anything it touches. Seriously, I first whipped this up when I was craving something special with some pan-seared fish, and it’s been a staple ever since. It’s bright, flavorful, and comes together in under 10 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This sauce is a winner for so many reasons. It’s quick, requiring only 5 minutes of prep and 5 minutes of cooking. It’s incredibly versatile – perfect with seafood, chicken, veggies… you name it! And the flavor? Oh, the flavor! The tangy lemon cuts through the richness of the butter and cream, while the garlic and spring onion add a lovely aromatic depth. It’s restaurant-quality, but so simple to make at home.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tsp olive oil
• 4 tbsp butter
• 2 stalks spring onion (white parts only)
• 2 garlic cloves
• ½ cup fresh cream (120ml)
• 2 tbsp lemon juice
• Salt, to taste
• White pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties & Quality

I prefer using a good quality extra virgin olive oil for its flavour, but a light olive oil works well too. You really don’t need anything fancy here, just something you enjoy the taste of.

Butter – Salted vs. Unsalted & Regional Indian Butter Options

You can use either salted or unsalted butter. If you’re using salted butter, be mindful of the salt you add later. In India, we have amazing regional butter options – from the creamy makhan in the North to the slightly tangy butter from the South. Feel free to use your favourite!

Spring Onions – White Parts vs. Green Tops & Seasonal Availability

We’re using just the white parts of the spring onions for this sauce, as they have a milder, more subtle flavour. Don’t discard the green tops though! Chop them up and use them as a garnish, or add them to a salad. Spring onions are usually available year-round, but they’re at their best in the cooler months.

Garlic – Indian Garlic Varieties & Flavor Profiles

Indian garlic tends to be quite potent, so two cloves are usually enough. If you’re using a milder variety, you might want to add a third. Don’t be afraid to experiment!

Fresh Cream – Full Fat vs. Low Fat & Alternatives

Full-fat cream will give you the richest, most luxurious sauce. However, you can use low-fat cream if you prefer – it just won’t be quite as decadent. For a lighter option, you could even try using Greek yogurt, but add it off the heat to prevent curdling.

Lemon Juice – Freshly Squeezed vs. Bottled & Regional Lemon Types

Freshly squeezed lemon juice is always best! It has a brighter, more vibrant flavour than bottled juice. In India, we have several lemon varieties – from the common Kagzi lime to the larger, sweeter Nimbu. Both work beautifully in this sauce.

Step-By-Step Instructions

Alright, let’s make some sauce!

1. Start by heating the olive oil in a saucepan over low heat. This is important – we don’t want to burn the garlic!
2. Add the chopped spring onion whites and minced garlic. Sauté for 2-3 minutes, until they’re softened and fragrant. Your kitchen should be smelling amazing right about now.
3. Add the butter and let it melt partially. Don’t let it brown!
4. Pour in the fresh cream and stir continuously until the mixture begins to bubble gently. Keep stirring to prevent sticking.
5. Remove the saucepan from the heat. This is important to prevent the sauce from splitting.
6. Stir in the lemon juice until it’s fully incorporated.
7. Season with salt and white pepper to taste. Remember to start with a little and add more as needed.
8. Serve immediately!

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Keep the heat low throughout the process. This prevents burning and ensures a smooth, emulsified sauce.
• Don’t Boil: Avoid boiling the cream, as this can cause it to separate.
• Taste as You Go: Seasoning is key! Taste the sauce frequently and adjust the salt and pepper as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Lemon Butter Sauce: Substitute the butter with vegan butter and the cream with cashew cream or full-fat coconut milk. My friend, Priya, swears by the cashew cream version!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustment – Adding a Pinch of Chili Flakes: For a little kick, add a pinch of red chili flakes along with the garlic and spring onions.
• Festival Adaptations – Pairing with Festive Seafood Dishes: During festivals, this sauce is incredible with tandoori prawns or baked fish.

Serving Suggestions

This sauce is incredibly versatile! Here are a few of my favourite ways to serve it:

• Drizzle it over grilled or pan-seared seafood (salmon, shrimp, scallops are all fantastic).
• Serve it with roasted vegetables (asparagus, broccoli, cauliflower).
• Pour it over grilled chicken or steak.
• Use it as a dipping sauce for steamed artichoke hearts.

Storage Instructions

This sauce is best served immediately. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring constantly. Be aware that the sauce may thicken upon refrigeration. You might need to add a splash of milk or cream to thin it out.

FAQs

Let’s answer some common questions:

What kind of seafood pairs best with this sauce?

Honestly, almost any seafood works well! Salmon, cod, shrimp, scallops, and even lobster are all delicious with this sauce.

Can I make this sauce ahead of time?

While it’s best fresh, you can make it a few hours ahead and gently reheat it. Just be careful not to overheat it, or it might split.

What is the best way to prevent the sauce from splitting?

Keep the heat low, don’t boil the cream, and remove the sauce from the heat before adding the lemon juice.

Can I use different herbs in this sauce?

Absolutely! Fresh parsley, chives, or dill would all be lovely additions.

Is it possible to adjust the thickness of the sauce?

Yes! If the sauce is too thick, add a splash of milk or cream. If it’s too thin, simmer it for a few minutes longer to reduce it.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!