Bold creamy lemon butter (Printable Version)

Creamy lemon butter with garlic, Dijon, and spices for versatile savory dishes.

# What You'll Need:

→ Dairy

01 - 1/2 cup unsalted butter

→ Fresh

02 - 2 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

→ Pantry

06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon lemon zest
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon cayenne pepper (optional)

# Directions:

01 - In a small saucepan over medium-low heat, melt the butter until just foamy.
02 - Add minced garlic and cook for 30 seconds until fragrant without browning.
03 - Stir in Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, black pepper, salt, and cayenne if using.
04 - Simmer gently for 1–2 minutes, stirring continuously.
05 - Remove from heat and mix in parsley, chives, and thyme.
06 - Use immediately as a warm accompaniment for steak, seafood, vegetables, or bread.

# Additional Tips::

01 -
  • It transforms any protein into something restaurant-worthy in under 15 minutes.
  • The bright lemon and garlic cut through rich flavors without needing cream or heavy reductions.
  • One batch makes enough to serve four, and people always ask for the recipe.
02 -
  • Don't let the garlic brown—it will taste acrid and ruin the whole sauce, so watch that 30-second window closely.
  • Fresh herbs at the end make all the difference; dried herbs added early turn dull, so hold them back until the very last moment.
  • If you're making this ahead, you can prep everything and reheat gently on the stove, but stir in the herbs only when you're about to serve.
03 -
  • Grate Parmesan cheese into the finished sauce for a savory depth, or add a tiny splash of Worcestershire sauce if you like umami.
  • Make a double batch and freeze small portions in ice cube trays—a quick thaw in a warm pan and you have restaurant-quality sauce in minutes.
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