Creamy Lemon Butter Sauce

Creamy Lemon Butter Sauce

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My hubby is pescatarian so I often make seafood for him. He hates anything dry so it has to be loaded with sauce. So if I am not cooking fish in a sauce I make him some Creamy Lemon Butter Sauce on the side. He is quite the healthy eater so this is a treat every once in a while.

There is nothing much to tell you about this sauce. Everything goes into a pan and it’s cooked in just a few minutes. Most people add wine to this Creamy Lemon Butter Sauce but I prefer it without. I don’t drink wine anyway so doesn’t make sense adding it to my food…haha!

I have made this sauce the white bits of the spring onion but I also use shallots when I have them. Sometimes it’s just butter, cream and lemon. It’s all up to you. Tastes divine either way. It tastes delicious with any seafood but you can also use it on veggies and chicken too.

If you prefer you can also add some mustard to the sauce, in this instance I haven’t but I do sometimes. I used 2 large cloves of garlic for this sauce but if you prefer a milder garlic flavour then just use one or you can totally omit the garlic if you wish too. Especially if you’re serving it on date night…haha!

This Creamy Lemon Butter Sauce goes amazingly well with my lightly dusted fish, which is something my family absolutely loves. I hope you do try it. I made some amazing pan fried prawns for my hubby yesterday that also tasted divine with a drizzle of this sauce. Unfortunately yesterday was a mad day for me so I never got around to photographing my prawns. But I will post that recipe soon.

Hope you enjoy this recipe and as always please drop me a comment if you do:-)


Creamy Lemon Butter Sauce

Rich and creamy lemon butter sauce that's delicious on seafood, veggies or chicken
Course Sauce
Keyword creamy lemon butter, garlic lemon butter, lemon butter
Prep Time 5 minutes
Cook Time 5 minutes


  • 2 tsp olive oil
  • 4 tbsp butter
  • white bits of 2 spring onion finely chopped
  • 2 large garlic cloves minced
  • 1 lemon/2 tbsp
  • 1/2 cup fresh cream
  • salt
  • white pepper


  • Add the olive oil, spring onion and garlic to a saucepan. Cook on a low heat until soft
  • Add the butter and allow it to melt a little. Add in the cream and stir until it just starts to bubble
  • Remove from heat and add the lemon juice. Stir until well combined
  • Add salt and pepper. Serve warm


  1. You can use shallots instead of the spring onion
  2. You can also add a little dijon mustard to the sauce if you prefer
  3. Garnish with some fresh parsley (optional)
  4. If you prefer a smooth sauce you can strain it before serving
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