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.
