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.