Lemon Pepper Sauce
This bright and zesty lemon pepper sauce comes together in minutes and elevates everything from wings to fish to vegetables. Made with fresh ingredients for maximum flavor!
Equipment
- Skillet or saucepan
- Microplane or zester
- Whisk or spoon
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1-2 cloves garlic (minced) or (1/4 teaspoon garlic powder)
- 2-3 tablespoons fresh lemon juice (about 1 large lemon)
- 1-2 tablespoons lemon zest (from 1-2 lemons)
- 1-2 teaspoons freshly ground black pepper
- 1/4-1/2 teaspoon salt (to taste)
Instructions
- Melt butter in a skillet over medium-low heat.
- Add minced garlic (if using) and sauté for 30 seconds until fragrant.
- Stir in lemon juice, lemon zest, black pepper, and garlic powder (if using instead of fresh garlic).
- Simmer gently for 2-3 minutes to allow flavors to combine.
- Add salt to taste.
- Use immediately or let cool slightly before storing.
Notes
- For a dairy free version, substitute olive oil for butter.
- Add heavy cream or cream cheese for a creamy variation.
- This sauce can be made ahead and stored in the refrigerator for up to 5 days.
- The intensity of lemon flavor will depend on the size and juiciness of your lemons - adjust to taste.