White Wine Lemon Butter Sauce — 4 Comments

  1. Thanks for this! I was looking for a recipe for a sauce with this particular flavor profile. I had had a pasta, wild mushroom and seafood dish once with a lovely lemony garlic sauce- without a speck of cream- yet it had a lightly creamy feel. I was enchanted! I’ve been looking for a taste like that since.

    I can see by the ingredients and the proportions that this sauce is The One and will not disappoint! Only thing I’ll need to add is the chopped fresh parsley to finish! Thank you!

  2. I read in the opening narrative for making this recipe that I should “ Add ¾ cup to 1 cup heavy whipping cream to the sauce once the broth mixture has been incorporated. Don’t forget to adjust the salt and pepper as needed.”

    However – heavy cream is not listed in the list of ingredients or the recipe. Is this an error? Should heavy cream be added to the sauce?

    • Hi Charlotte, The adding of the cream is for a different version of the original recipe. The title above reads, How to Make a CREAMY White Wine Lemon Butter Sauce.♥

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