Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 4 cloves (12g) garlic, minced fine
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp (30ml) freshly squeezed lemon juice
  • 1 tsp (2g) lemon zest
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil and 2 tbsp (28g) of the butter in a skillet over medium heat. Once the butter sizzles and foams, stir in the minced garlic and lemon zest. Sauté for 30–60 seconds until the garlic is translucent and fragrant, ensuring it does not brown.
  2. Lower the heat to medium-low. Pour in the heavy cream and whisk constantly for 2 minutes until the sauce simmers gently and thickens slightly.
  3. Stir in the lemon juice, salt, and pepper. Remove the pan from the heat immediately.
  4. Whisk in the remaining 2 tbsp (28g) of cold butter one tablespoon at a time to create a velvety emulsion. Stir in the fresh parsley just before serving.