Ingredients:

  • 4 cloves fresh garlic, finely minced (approx. 20g)
  • 0.5 cup unsalted butter (113g)
  • 0.5 tsp sea salt
  • 1 tbsp fresh lemon juice (approx. 15ml)
  • 1 tsp lemon zest
  • 0.25 tsp crushed red pepper flakes
  • 2 tbsp fresh Italian parsley, finely chopped (approx. 8g)
  • 2 tbsp low-sodium vegetable broth

Instructions:

  1. Place a small heavy-bottomed saucepan over medium-low heat. Add the butter and allow it to melt until it begins to foam slightly.
  2. Add the minced garlic and crushed red pepper flakes to the melted butter. Sauté for 60-90 seconds until the garlic is translucent and fragrant, ensuring it does not brown.
  3. Whisk in the vegetable broth (or pasta water) vigorously to create a stable emulsion, binding the fat and liquid into a glossy sauce.
  4. Remove the pan from the heat. Stir in the fresh lemon juice, lemon zest, and sea salt.
  5. Fold in the chopped fresh Italian parsley and serve immediately over seafood, pasta, or protein.