Ingredients:

  • 4 tbsp unsalted butter
  • 8 cloves garlic, finely minced and thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.25 cup dry white wine
  • 4 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh Italian parsley, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Melt 4 tablespoons of butter in a large skillet over medium heat until it starts to foam slightly.
  2. Add all the garlic and 0.5 tsp red pepper flakes. Sauté for about 2 minutes until the garlic is fragrant and translucent, but not brown.
  3. Pour in 0.25 cup dry white wine. Turn the heat up to medium.
  4. Simmer the wine for 2 to 3 minutes until the liquid has reduced by half and the smell of raw alcohol is gone.
  5. Drop in the 4 tbsp of cold, cubed unsalted butter.
  6. Stir constantly as the butter melts until the sauce looks creamy, pale gold, and slightly thickened.
  7. Stir in 0.5 tsp kosher salt and 0.25 tsp cracked black pepper.
  8. Pour in 1 tbsp fresh lemon juice and 0.25 cup fresh Italian parsley.
  9. Give it one last stir and remove from heat immediately until the parsley is wilted but still vibrant green.