Homemade Lemon Butter Cream Sauce
This lemon butter cream sauce is luxuriously smooth, bright, and rich—perfect for pairing with pasta, seafood, or roasted vegetables. Made without vegetable or corn oils, it features wholesome ingredients and is friendly for any phase of the menstrual cycle, especially the follicular and ovulatory phases thanks to its healthy fats and citrus boost.
15 minutes total (5 minutes prep, 10 minutes cook)
Sauces
Sauces
Luxuriously smooth, bright, & rich.
1.5 Cups
5 mins
10 mins
15 mins
Equipment
Saucepan
Measuring Spoons
Ingredients
3 Tablespoons of Butter
2 Cloves of Minced Garlic
1 Zest of Lemon
3/4 Cup of Heavy Cream
1/4 Cup of Fresh Lemon Juice
18/2 teaspoon of Salt
1/4 teaspoon of Black Pepper
1 Tablespoon of Grated Parmesan
1/2 teaspoon of Cornstarch, Or Arrowroot Powder
Instructions
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In a small saucepan over medium heat, melt butter.
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Add minced garlic and lemon zest. Sauté for about 1 minute until fragrant—do not brown the garlic.
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Lower heat to medium-low. Whisk in the cream and simmer gently for 2–3 minutes, stirring frequently.
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Add lemon juice, salt, and pepper. Simmer another 3–5 minutes, stirring, until slightly thickened.
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Optional: Stir in Parmesan for extra depth or sprinkle in arrowroot starch and whisk to thicken slightly.
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Remove from heat and adjust seasoning to taste. Serve immediately.
Notes
- For extra silky texture, strain the sauce before serving.
- This sauce pairs beautifully with pan-seared salmon, sautéed greens, or over roasted sweet potatoes.
- Store leftovers in a sealed jar in the fridge for up to 3 days. Reheat gently on low heat, stirring constantly to prevent separation.
- To keep it follicular/ovulatory phase-friendly, pair with light proteins (like fish or legumes) and leafy greens.