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Bring 1 tablespoon plus 1 teaspoon lemon juice and 1 tablespoon water to a simmer in a small skillet or saucepan over medium-low heat.
Reduce the heat to low.
Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next.
Do not let the butter boil, or it will separate.
Whisk in 1 teaspoon finely grated lemon zest, 1 tablespoon coarsely chopped fresh parsley leaves, 1 minced garlic clove, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Taste and season with more kosher salt or black pepper as needed.
Serve warm.