When dinner needs a little something extra, try Lemon Garlic Butter Sauce. A professional chef’s secret weapon, this nutty brown butter sauce is ready in mere minutes and works citrusy magic on fish, chicken, or vegetables.
In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
Stir in garlic until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately.
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Notes
Garlic: Or substitute minced shallots or red onion.
Parsley and thyme: Or substitute chopped chives, marjoram, tarragon, or almost any fresh green herb in this sauce.
Yield: This recipe makes about 6 tablespoons of rich sauce packed with flavor, enough for 4 servings, 1 1/2 tablespoons each.
Storage: Store leftover sauce covered in the refrigerator for up to 4 days.