Bold, creamy sauce with garlic, lemon, and spices—ideal for steak and seafood.
# What You Need:
→ Dairy
01 - 1/2 cup unsalted butter
→ Fresh
02 - 2 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh thyme leaves
→ Pantry
06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon lemon zest
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon cayenne pepper
# How-To Steps:
01 - Place butter in small saucepan over medium-low heat. Melt until just foamy, watching carefully to prevent burning.
02 - Add minced garlic to foamy butter. Sauté for 30 seconds until fragrant and lightly golden, taking care not to brown.
03 - Stir in Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, black pepper, salt, and cayenne pepper. Mix thoroughly to combine.
04 - Reduce heat to low and simmer gently for 1 to 2 minutes, stirring constantly to prevent separation and ensure flavors meld.
05 - Remove from heat immediately. Stir in chopped parsley, chives, and thyme leaves until evenly distributed throughout sauce.
06 - Serve warm as finishing sauce for steak, seafood, or roasted vegetables. Alternatively, use as dipping sauce for bread or drizzle over grilled corn.
