Lemon Cream Sauce Recipe

Discover the delightful tanginess of our lemon cream sauce! This versatile sauce adds a burst of flavor to any dish, from chicken and fish to pasta and vegetables. With its velvety texture and vibrant citrus notes, it’s a must-have recipe in your culinary repertoire.

Why You’ll Love This Lemon Cream Sauce:

• Bursting with fresh lemon flavor
• Creamy and luscious texture
• Versatile – pairs well with chicken, fish, pasta, and veggies
• Quick and easy to make

Ingredients You’ll Need:

• 1 cup heavy cream
• Zest of 1 lemon
• Juice of 2 lemons
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

How to Make Lemon Cream Sauce:

1. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. Stir in the lemon zest, lemon juice, and minced garlic.
3. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the butter to the sauce and stir until melted and well combined.
5. Season with salt and pepper to taste.
6. Remove from heat and garnish with fresh parsley before serving.

Variations and Tips:

• For a lighter version, you can use half-and-half instead of heavy cream.
• Add a pinch of red pepper flakes for a hint of heat.
• Incorporate grated Parmesan cheese for a tangy twist.
• Experiment with different herbs like thyme or basil for added flavor depth.

How to Store Lemon Cream Sauce:

• Store any leftover lemon sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove over low heat, stirring occasionally, until warmed through.

Creamy Lemon Sauce Recipe

Recipe by Rose HernandezCourse: SauceCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 1 cup heavy cream

• Zest of 1 lemon

• Juice of 2 lemons

• 2 cloves garlic, minced

• 2 tablespoons unsalted butter

• Salt and pepper, to taste

• Fresh parsley, for garnish

Directions

• In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
• Stir in the lemon zest, lemon juice, and minced garlic.
• Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
• Add the butter to the sauce and stir until melted and well combined.
• Season with salt and pepper to taste.
• Remove from heat and garnish with fresh parsley before serving.

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