Description
A creamy lemon sauce that strikes a perfect balance between tangy and rich, ideal for enhancing various dishes.
Ingredients
Scale
- 1 cup heavy cream
- Zest of 1 large lemon (about 1 tablespoon)
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley or basil for garnish (optional)
Instructions
- Start by gathering all your ingredients on the countertop. Zest your lemon carefully, avoiding the bitter white pith. Squeeze lemons for fresh juice.
- In a medium saucepan, melt the butter over medium heat. Add minced garlic (if using) and sauté for 30 seconds until fragrant, being careful not to burn it.
- Reduce the heat to low and gently pour in the heavy cream, whisking continuously until well combined. Cook for 2-3 minutes without letting it simmer.
- Add the lemon juice and zest into the mixture and stir well. Season with salt and pepper to taste, adjusting as needed.
- Continue to cook the sauce on low heat for another 2-3 minutes until it thickens slightly, whisking occasionally to prevent sticking.
- Finally, remove from heat and sprinkle with fresh parsley or basil for garnish. Your creamy lemon sauce is ready to serve!
Notes
This sauce can be used with grilled chicken, seafood, or as a dip. For vegan options, substitute heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg