A creamy lemon garlic sauce made with butter, garlic, lemon juice, and cream. Perfect for pasta, chicken, vegetables, or seafood.

Scale

3 tablespoons butter

1 small shallot finely chopped

4 cloves garlic minced

1/2 teaspoon dried thyme or Italian seasoning

1/2 cup low sodium chicken broth

1 medium lemon juiced and zested

1 cup whole milk half and half or cream warmed

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1. Heat a large pan over medium high heat and melt the butter

2. Add chopped shallot and lemon zest and sauté for 2 minutes until translucent

3. Add minced garlic and cook for 30 seconds until fragrant

4. Pour in chicken broth and lemon juice and stir to combine

5. Add warmed milk or cream and stir until the sauce begins to simmer

6. Add thyme or Italian seasoning and reduce heat to medium low

7. Cover and simmer for 10 minutes

8. If the sauce is thin simmer uncovered or add a cornstarch slurry and cook 5 more minutes

9. Serve the lemon garlic sauce over pasta chicken or vegetables

Replace shallots with finely chopped onion if needed

Use 2 teaspoons garlic powder if fresh garlic is unavailable

For thicker sauce mix 1 tablespoon cornstarch with 2 tablespoons cold water and simmer