As a food blogger, I perfected a Homemade Garlic Butter Sauce that’s ready in minutes and hinges on one surprising pantry ingredient you won’t expect.

Jump to Recipe

I’ve been chasing a sauce that wakes up ordinary dinners, and what I landed on is my Best Garlic Sauce. It’s ridiculously quick, and it turns seafood, pasta, or steak into something worth writing home about.

I love how unsalted butter and garlic cloves play off each other, giving rich savory flavor without fuss. It’s pure, bold, and not fussy, yet somehow feels indulgent.

I still mess it up sometimes but when it hits right people always ask what’s different. Try it and see what it does to your weeknight meals.

Ingredients

Print Recipe (No Advertisments)

Butter: Rich in fat and calories, provides silky texture and mouthfeel, minimal protein or fibre.
Garlic: Low calorie, small amounts of vitamins, strong savory punch, might help your immune system.
Lemon juice: Adds bright acidity, low calories, vitamin C, cuts richness and freshens flavors.
Olive oil: Optional for smoke control, heart healthy fats, adds fruity more complex flavor.
Parsley: Fresh herb, tiny fiber, vitamin K and A, theyre bright, green and fresh.
Parmesan or cream: Parmesan brings umami and salt, protein and calcium; cream adds richness and calories.
Red pepper flakes: Tiny heat boost, negligible nutrients, adds a spicy kick and visual specks.
White wine or stock: Adds depth without fat, wine adds acid and aroma, stock gives savory body.

Ingredient Quantities

1 stick (4 oz / 115 g) unsalted butter

4 large garlic cloves, finely minced or grated (use more if you like)

1 tbsp extra virgin olive oil (optional, helps stop the butter from burning)

1 tbsp fresh lemon juice (about 1/2 lemon, maybe more)

1 to 2 tbsp fresh parsley, finely chopped

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes, optional for heat

2 tbsp dry white wine or low sodium chicken stock, optional

2 tbsp heavy cream or 2 tbsp grated Parmesan, optional for a richer sauce

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first so you dont scramble: finely mince or grate 4 large garlic cloves, squeeze 1 tbsp fresh lemon juice (about 1/2 lemon), chop 1 to 2 tbsp parsley, measure 1 stick (4 oz / 115 g) unsalted butter, 1 tbsp olive oil (optional), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (optional), and have 2 tbsp white wine or low sodium chicken stock ready if you want it. If using, measure 2 tbsp heavy cream or 2 tbsp grated Parmesan.

2. Warm a small skillet over low heat and add the olive oil if using. Add the butter and let it melt slowly, keep the heat low so it doesnt brown or burn.

3. When the butter is melted and bubbling gently, add the minced garlic. Stir constantly and cook just until fragrant, about 30 to 45 seconds. Dont let the garlic turn brown or it will taste bitter.

4. If you like a little acidity and depth, add the 2 tbsp dry white wine or chicken stock now and turn the heat to medium-low. Let it simmer and reduce for about 1 minute so the alcohol cooks off and flavors concentrate.

5. Turn the heat back to low, stir in the 1 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and the red pepper flakes if using. Taste and add a little more lemon or salt if needed.

6. For a richer, silky sauce, remove the pan from the heat and whisk in 2 tbsp heavy cream or stir in 2 tbsp grated Parmesan until smooth. Adding cream or cheese off the heat helps prevent it from separating or clumping.

7. Stir in the chopped parsley last, give it a final taste and adjust seasoning. If the sauce is too thick, splash in a teaspoon or two of hot pasta water or stock to loosen it.

8. Serve immediately over pasta, steamed seafood, grilled shrimp, steak or veggies. Tip: keep the sauce warm over very low heat or a double boiler if you need it longer, and reheat gently later so the butter doesnt break. Leftovers keep in the fridge for a few days; reheat slowly and add a splash of water or stock to bring it back.

Equipment Needed

1. Small skillet (8 to 10 inch), nonstick or stainless
2. Silicone spatula or wooden spoon for stirring and scraping
3. Small whisk for finishing cream or cheese, or to smooth sauce
4. Chef’s knife for mincing garlic and chopping parsley
5. Cutting board
6. Measuring spoons and a tablespoon or small liquid measuring cup for lemon, oil, salt etc
7. Microplane or garlic press (or a fine grater) for the garlic
8. Small bowls or ramekins for mise en place and to hold butter, wine, parsley etc

FAQ

Q: How long do I cook the garlic so it tastes good but doesn't burn? A: Keep the heat low to medium-low, melt the butter and add the garlic, stir for about 30 to 60 seconds until fragrant but not brown, then add the wine or lemon right away so it stops cooking, cause once garlic browns it gets bitter.

Q: Can I make this sauce dairy free or vegan? A: Yes, swap the butter for vegan butter or extra olive oil, skip the heavy cream or use a plant based cream, and if you want cheesy notes use nutritional yeast instead of Parmesan.

Q: How do I make the sauce richer or creamier? A: Stir in the 2 tbsp heavy cream toward the end and simmer a minute, or add 2 tbsp grated Parmesan off heat so it melts into the sauce, that gives a silkier, richer finish.

Q: How should I store and reheat leftovers? A: Keep it in an airtight container in the fridge up to 4 to 5 days, reheat gently over very low heat and add a splash of water, stock, or olive oil to loosen it up, you can also freeze portions in an ice cube tray for 2 to 3 months.

Q: Can I use roasted garlic instead of raw minced garlic? A: Yep, roasted garlic is milder and sweeter, mash it and stir in near the end so you don't lose the flavor, you might want a little less lemon since roasted garlic is sweeter.

Q: What should I serve this garlic butter sauce with? A: It's awesome on pasta, shrimp, scallops, grilled fish, steak, roasted veggies, or just use it as a dip for crusty bread, add extra parsley or lemon if you want brightness.

The Best Garlic Butter Sauce Recipe Substitutions and Variations

Unsalted butter, swap with ghee at a 1 to 1 ratio for a richer, nuttier flavor and higher smoke point, or use extra virgin olive oil, about 3 quarters the butter volume, add a pinch of salt to make up for the lost salt
Garlic cloves, if you don’t have fresh use garlic powder, about 1 eighth teaspoon per clove (so roughly 1 half to 1 teaspoon for this recipe), or use roasted garlic mashed for a sweeter, mellow taste
Fresh lemon juice, substitute with white wine vinegar or apple cider vinegar, start with equal amounts and taste, or use fresh lime juice for a brighter, slightly different citrus note
Fresh parsley, swap with chopped basil, chives, or cilantro in the same amount, each gives a different herb profile so adjust to taste

Pro Tips

– Use clarified butter or add that tbsp of olive oil first if you’re worried about burning. Clarified butter raises the smoke point so you can push the heat a tiny bit without tasting scorched garlic, and it keeps the sauce glossy.

– Grate the garlic on a microplane or smash it into a paste with the side of your knife for the most even, fast flavor release. But if you do that, lower the heat a touch since super-fine garlic cooks and browns way faster.

– If you want a brighter lemon hit without making the sauce too tart, add a little lemon zest at the end, taste, then finish with the juice. Zest gives aroma more than acid so it feels fresher.

– Keep a ladle of hot pasta water or warm stock handy to tune the texture. A tablespoon or two will marry the butter and any dairy into a silky emulsion without watering the sauce down.

– For make-ahead or leftovers reheat very gently over low heat or in a warm bowl over simmering water, and whisk in a splash of warm stock or water as it warms. If you overheat it will separate, but a bit of liquid plus whisking will bring it back together.

The Best Garlic Butter Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

As a food blogger, I perfected a Homemade Garlic Butter Sauce that's ready in minutes and hinges on one surprising pantry ingredient you won't expect.

Servings

servings

Calories

275

kcal

Equipment: 1. Small skillet (8 to 10 inch), nonstick or stainless
2. Silicone spatula or wooden spoon for stirring and scraping
3. Small whisk for finishing cream or cheese, or to smooth sauce
4. Chef’s knife for mincing garlic and chopping parsley
5. Cutting board
6. Measuring spoons and a tablespoon or small liquid measuring cup for lemon, oil, salt etc
7. Microplane or garlic press (or a fine grater) for the garlic
8. Small bowls or ramekins for mise en place and to hold butter, wine, parsley etc

Ingredients

1 stick (4 oz / 115 g) unsalted butter
4 large garlic cloves, finely minced or grated (use more if you like)
1 tbsp extra virgin olive oil (optional, helps stop the butter from burning)
1 tbsp fresh lemon juice (about 1/2 lemon, maybe more)
1 to 2 tbsp fresh parsley, finely chopped
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional for heat
2 tbsp dry white wine or low sodium chicken stock, optional
2 tbsp heavy cream or 2 tbsp grated Parmesan, optional for a richer sauce

Directions

Prep everything first so you dont scramble: finely mince or grate 4 large garlic cloves, squeeze 1 tbsp fresh lemon juice (about 1/2 lemon), chop 1 to 2 tbsp parsley, measure 1 stick (4 oz / 115 g) unsalted butter, 1 tbsp olive oil (optional), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (optional), and have 2 tbsp white wine or low sodium chicken stock ready if you want it. If using, measure 2 tbsp heavy cream or 2 tbsp grated Parmesan.
Warm a small skillet over low heat and add the olive oil if using. Add the butter and let it melt slowly, keep the heat low so it doesnt brown or burn.
When the butter is melted and bubbling gently, add the minced garlic. Stir constantly and cook just until fragrant, about 30 to 45 seconds. Dont let the garlic turn brown or it will taste bitter.
If you like a little acidity and depth, add the 2 tbsp dry white wine or chicken stock now and turn the heat to medium-low. Let it simmer and reduce for about 1 minute so the alcohol cooks off and flavors concentrate.
Turn the heat back to low, stir in the 1 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and the red pepper flakes if using. Taste and add a little more lemon or salt if needed.
For a richer, silky sauce, remove the pan from the heat and whisk in 2 tbsp heavy cream or stir in 2 tbsp grated Parmesan until smooth. Adding cream or cheese off the heat helps prevent it from separating or clumping.
Stir in the chopped parsley last, give it a final taste and adjust seasoning. If the sauce is too thick, splash in a teaspoon or two of hot pasta water or stock to loosen it.
Serve immediately over pasta, steamed seafood, grilled shrimp, steak or veggies. Tip: keep the sauce warm over very low heat or a double boiler if you need it longer, and reheat gently later so the butter doesnt break. Leftovers keep in the fridge for a few days; reheat slowly and add a splash of water or stock to bring it back.

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.