Mince all 11 garlic cloves (7 for the butter sauce, 4 for the yogurt sauce) and zest your lemon to get 3 tablespoons total zest. Juice the lemon to get 3 tablespoons juice. Finely chop the parsley and grate the parmesan fresh—I like using a microplane for parmesan as it melts more smoothly into the sauce than pre-grated varieties. Measure out all ingredients so you're ready to move quickly once cooking begins.

Melt 5 tablespoons of butter in a small saucepan over low heat. Once melted, add the 7 minced garlic cloves and cook gently for 1-2 minutes, stirring occasionally, until fragrant and just beginning to turn golden—don't let it brown or it will become bitter. Add the 1 tablespoon lemon zest and 1 tablespoon lemon juice, stirring to combine. The low heat is key here; it allows the garlic flavor to infuse into the butter without cooking too aggressively.

Remove the butter sauce from heat and stir in 6 tablespoons of the grated parmesan and 1 tablespoon of the chopped parsley. Season with 1/8 teaspoon black pepper and set aside. While the butter sauce cools slightly, in a separate bowl, whisk together the 1/2 cup sour cream (or Greek yogurt) with the remaining 3 tablespoons butter, 4 minced garlic cloves, 2 teaspoons lemon zest, and 2 teaspoons lemon juice until smooth. Add the 1/8 teaspoon salt and 1/16 teaspoon black pepper, then whisk until fully combined. This creates two distinct sauce components that come together for layered flavor.

Pour the butter sauce from Step 2 into the yogurt mixture from Step 3 and whisk gently until fully combined and creamy. Taste and adjust seasoning if needed. Transfer to a serving bowl and top with the remaining 3 tablespoons parmesan and 1 teaspoon parsley for garnish. Serve warm with your protein of choice—this sauce is perfect for chicken wings, grilled chicken, or roasted vegetables.