Garlic Lemon Butter

Prep Time
Cook Time
Ready In

"This recipe is leaving its mark along a trail through the internet. Originally published as "Garlic Lemon Butter" in Reminisce Sep/Oct 1994 on pg 53, it found its way to Taste of Home where Margie Wampler of Butler, Pennsylvania was credited. Now I've brought it here to share w/you for your veggies, seafood, shellfish, etc. My guess is that it will be around a very long time. Enjoy!"

Original recipe yields 8 servings


  • Serving Size: 1 (15.2 g)
  • Calories 102.5
  • Total Fat - 11.5 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 30.5 mg
  • Sodium - 174.3 mg
  • Total Carbohydrate - 0.2 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 0.2 g
  • Calcium - 4.9 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months.

Tips & Variations

  • No special items are required.



This butter was great over my steaks at serving time. The steaks tasted excellent, and I even used one on my baked potato with sour cream too! I froze some up ahead to have on hand. Smart thinking!

review by:
(28 Apr 2021)


This was wonderful on grilled bread...the hubby really enjoyed it...perfect for lemon lovers...made for "For Your Consideration" tag game...

review by:
(10 Dec 2016)

Susie D

I made a half recipe and used it on baked salmon. I was very happy with the results and can see many applications for it. I served the salmon with Ham & Cheese Stuffed Potatoes and sugar kiss melon. Thank you for sharing the recipe!

review by:
(6 Nov 2016)


I made a large batch of this, and have tried it on several things, from broccoli to green beans to fish. Think my favorite use was for artichokes and scallops. Delicious! Thanks for sharing....made for FYC tag game!

review by:
(13 Apr 2016)