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Creamy Garlic Butter Lemon Fish Sauce - Bright, Silky, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Butter: Unsalted preferred for better control of saltiness.
  • Garlic: Fresh cloves, finely minced or grated.
  • Lemon: Zest and juice for brightness and aroma.
  • Heavy cream: For body and a smooth, creamy finish.
  • Fish or vegetable stock: Adds depth without overpowering the sauce.
  • Dry white wine (optional): For extra complexity and a subtle tang.
  • Dijon mustard (optional): A tiny bit helps emulsify and adds gentle bite.
  • Fresh parsley or chives: For freshness and color.
  • Salt and black pepper: Season to taste.
  • Red pepper flakes (optional): For a mild kick.

Method
 

  1. Warm the pan: Set a small skillet or saucepan over medium heat. Add 2 tablespoons of butter and let it melt until foamy but not browned.
  2. Soften the garlic: Add 2–3 minced garlic cloves. Cook 30–60 seconds, stirring, until fragrant. Don’t let it brown.
  3. Deglaze: Pour in 1/4 cup dry white wine (or skip and use more stock). Simmer 1–2 minutes to reduce by half.
  4. Add liquid base: Stir in 1/2 cup fish or vegetable stock and bring to a gentle simmer for 2–3 minutes.
  5. Make it creamy: Lower heat and whisk in 1/2 cup heavy cream. Simmer gently until slightly thickened, 2–4 minutes.
  6. Brighten: Add the zest of 1/2 lemon and 1–2 tablespoons fresh lemon juice. Start small; you can always add more.
  7. Finish with butter: Off the heat, whisk in 1 tablespoon cold butter for extra silkiness. Add a small dab of Dijon if using.
  8. Season: Taste and adjust with salt, black pepper, and a pinch of red pepper flakes if you like heat.
  9. Serve: Spoon over seared, baked, or grilled fish. Sprinkle with chopped parsley or chives.