Start by cutting butter into small cubes. Keep them cold in the fridge. Fresh lemon juice gives the best flavor. Zest the lemon gently. Do not include the bitter white part.

Place a small saucepan on low heat. Add white wine if using. Let it simmer for a minute. This step adds depth and removes the raw alcohol taste.

Add minced garlic to the pan. Cook it gently for about 30 seconds. Do not let it brown. Burnt garlic will ruin the sauce flavor.

Pour in fresh lemon juice. Stir well and let it warm up. The smell will turn bright and fresh. This is the base of your sauce.

Add one cube of butter at a time. Whisk continuously while adding. Let each cube melt before adding the next. This keeps the sauce smooth and creamy.

Always keep heat low while adding butter. High heat will split the sauce. Slow cooking makes it silky and glossy.

Once all butter is melted, add lemon zest. This gives extra citrus flavor. Stir gently to mix everything well.

Add salt and black pepper to taste. Taste the sauce and adjust if needed. It should feel rich but slightly tangy.

Turn off the heat. Add chopped parsley. Stir once more. The green color adds freshness and makes the sauce look beautiful.

Serve the sauce right away. Pour it over fish, chicken, or vegetables. It tastes best when warm and fresh.