Lemon Garlic Butter Sauce

Melt the butter in a saucepan or skillet over low heat.

Once melted, add the minced garlic and cook until fragrant, about 1 minute (keep the heat low and don’t let it brown!).

Remove from heat. Stir in the lemon juice, lemon zest, chopped parsley, and kosher salt .

Serve immediately. Store leftovers refrigerated in a sealed container for up to 1 month; it solidifies when cold, so reheat on the stovetop before serving. Note that the parsley loses its bright green color; you can add more fresh chopped parsley when serving.