Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced fine
  • 1/2 cup light cream
  • 1/4 cup low-sodium vegetable broth
  • 1 tbsp lemon zest, finely grated
  • 2 tbsp fresh lemon juice, strained
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the saucepan over medium-low heat and melt the butter until it begins to foam.
  2. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent, ensuring it does not turn golden brown.
  3. Slowly whisk in the vegetable broth and light cream.
  4. Simmer gently for 3 minutes, whisking constantly until the sauce thickens slightly and appears glossy.
  5. Remove the pan from the heat entirely.
  6. Stir in the lemon zest, fresh lemon juice, salt, and pepper.
  7. Whisk vigorously for 30 seconds to fully integrate the citrus and achieve a pale, creamy gold color.