2-Ingredient Lemon Butter Sauce (Ready in 10 Minutes)

I'd put lemon on almost everything if my family let me. This lemon butter sauce is how I get my fix, melted butter, fresh lemon, done in about 10 minutes with just two ingredients. It's the sauce I use on my lemon butter noodles and my baked lemon butter salmon, and it's every bit as easy as its sibling, my garlic butter sauce.

Key Ingredients

• Butter: Use unsalted. It's the base of the whole sauce, so use one you actually like the taste of, and skip salted butter so you control the salt yourself.
• Lemon: Wash it well before you zest and juice it since you are using them both.

How to make lemon butter sauce

1. Melt the butter. Low heat in a small pan, keeping an eye on it so it doesn't brown.
2. Add lemon. Stir in the juice and zest, and let it warm through for a minute or two.
3. Season and go. Salt to taste, then pull it off the heat.

This simple sauce is now ready to pour over your dish of choice!

Ways to Use It

• On pasta: Use in my lemon butter noodles, stirred into lemon garlic pasta, or as an upgrade to plain buttered noodles.
• On fish: Great with lemon butter salmon, cod, or any flaky white fish.
• On veggies: Drizzle over broccoli, green beans, or sugar snap peas before roasting or sautéing.
• In a side dish: Stir into rice or mashed potatoes for a lemony twist.
• In baked goods: I use it in my lemon cake mix cookies and to punch up my lemon shortbread cookies.

Storage Tips

This sauce can be made ahead and kept in the fridge for up to 3 days. Reheat it gently on the stove, stirring often to keep the ingredients from separating. 

If you'd like, you can also make a lemon compound butter by combining the ingredients, rolling it into a log, and freezing it. When you need some, just slice off a portion and melt it into a pan.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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