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Creamy Lemon Sauce

This Creamy Lemon Sauce is smooth, rich, and bursting with fresh lemon flavor. Made with butter, garlic, heavy cream, Parmesan cheese, and lemon juice, it's the perfect sauce for pasta, chicken, seafood, vegetables, or roasted potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6
Course: sauce & dressing
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 cloves heavy cream
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon Italian seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil

Equipment

  • 1 Medium Saucepan
  • 1 Whisk
  • 1 Wooden spoon or silicone spatula
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Citrus juice
  • 1 Microplane or zester
  • 1 Cheese Grater
  • 1 Serving bowl or sauce boat

Method
 

  1. Melt the butter in a medium saucepan over medium-low heat.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant.
  3. Pour in the heavy cream and stir until warmed through, about 2–3 minutes.
  4. Gradually whisk in the Parmesan cheese until completely melted and smooth.
  5. Stir in the lemon juice, lemon zest, salt, black pepper, and Italian seasoning if using.
  6. Simmer gently for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
  7. Remove the saucepan from the heat and let the sauce rest for 5 minutes to finish thickening.
  8. Stir in the chopped parsley.
  9. Serve immediately over pasta, chicken, seafood, vegetables, or roasted potatoes.

Notes

  • Freshly grated Parmesan melts much better than pre-shredded cheese.
  • Add reserved pasta water if serving with pasta and the sauce needs thinning.
  • Avoid boiling after adding the lemon juice to prevent the sauce from separating.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat, stirring frequently.