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:
- 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.
MORE RECIPES: Oreo Ice Cream Recipe & Moist Chocolate Carrot Cake
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.
FAQ
How do you thicken butter sauce?
To thicken, let the cream and lemon juice reduce first. Then, whisk in cold butter. The butter will also thicken the sauce.
What does lemon juice do to a sauce?
Lemon juice adds acidity and brightens flavors. It’s often what’s needed to make food taste better.
Why did my lemon butter sauce break?
Whisking in butter while the sauce is hot can cause it to break. It melts too fast.
How do you keep lemon from curdling cream sauce?
The cream’s fat content prevents curdling. Also, you’re not leaving the lemon in the cream for long.
Lemon Cream Sauce Recipe
This rich and tangy lemon cream sauce is the perfect complement to pasta, seafood, chicken, or vegetables. With a smooth, creamy texture and a burst of citrus flavor, it adds a delightful freshness to any dish.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Zester
- Knife and cutting board
Ingredients
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional, for heat
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and whisk to combine. Simmer for 3-4 minutes, stirring occasionally.
- Stir in the Parmesan cheese, lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Continue to cook for another 2-3 minutes until the sauce thickens slightly.
- Remove from heat and garnish with chopped parsley if desired.
- Serve immediately over pasta, seafood, chicken, or vegetables.
Video
Notes
For a lighter version, substitute half of the heavy cream with whole milk. Adjust seasoning to taste and use freshly grated Parmesan for the best flavor.
