Let’s cut right to the chase, shall we? If you’re hunting for a way to elevate your dishes with minimal fuss, you’ve hit the jackpot with this creamy lemon sauce recipe. Imagine drizzling or dolloping a rich, citrusy cream sauce that can transform a plain Jane dinner into something that screams gourmet. Whether it’s over pasta, seafood, or a cheeky grilled chicken, this sauce has got you covered.
Creamy Lemon Sauce Recipe Overview
- Course: Sauce
- Cuisine: International
- Total Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Kitchen Equipment Needed
Before you dive into creating this culinary masterpiece, make sure you have the following tools on hand. A good sauce can only be as good as the tools used to make it, right?
- Small saucepan
- Whisk
- Measuring cups and spoons
- Grater or zester
Ingredients
| Ingredient | Quantity |
|---|---|
| Heavy cream | 1 cup |
| Fresh lemon juice | 3 tablespoons |
| Lemon zest | 1 tablespoon |
| Unsalted butter | 2 tablespoons |
| All-purpose flour | 1 tablespoon |
| Garlic, minced | 1 clove |
| Salt | ¼ teaspoon |
| Freshly ground pepper | ¼ teaspoon |
Did you know? Lemon zest not only adds flavor but also packs a punch of essential oils that enhance the sauce’s aroma.
Step by Step Instructions
Step 1 – Prep Your Ingredients
- Zest and juice your lemons.
- Measure out all remaining ingredients.
Remember, good chefs prep first, so everything comes together smoothly!
Step 2 – Melt and Mix
- In the saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Whisk in the flour to form a roux, cooking for another minute.
A roux—butter and flour cooked together—thickens the sauce, giving it that gorgeous, creamy consistency.
Step 3 – Combine and Cook
- Gradually whisk in the heavy cream until smooth.
- Stir in the lemon juice, zest, salt, and pepper.
- Allow the sauce to simmer for 3-5 minutes until it thickens.
Don’t let it boil! Simmering gently allows flavors to meld without the sauce separating.
Step 4 – Final Adjustments
- Taste and adjust seasoning if necessary.
- If the sauce is too thick, thin it with a bit more lemon juice or water.
Cooking is all about adjustments; make this sauce your own!
Additional Tips
- Storage: This sauce can be stored in the fridge for up to three days. Reheat gently, adding a little cream or water if it’s too thick.
- Variations: Add capers or dill for a twist, or spice it up with a pinch of red pepper flakes.
Pairing Suggestions
This versatile sauce pairs beautifully with:
- Grilled salmon
- Roasted chicken
- Steamed vegetables
- Pasta dishes
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Fat | 18 g |
| Carbohydrates | 3 g |
| Protein | 1 g |
Note: These values are approximate; actual nutritional content can vary based on ingredient choices and serving sizes.
Dietary Information
This creamy lemon sauce is a delight for vegetarians and those on a gluten-free diet (if you substitute gluten-free flour). To adapt for a low-fat version, consider using light cream instead of heavy.
FAQs about Creamy Lemon Sauce
What can I do if my sauce is too tart?
Add a bit of honey or sugar to balance the tartness. It’s all about hitting that perfect balance between creamy and citrusy.
Can I make this sauce dairy-free?
Absolutely! Substitute the butter with a plant-based alternative and use coconut cream in place of heavy cream.
How long will this sauce last in the fridge?
Properly stored in an airtight container, this sauce can last for up to three days.
Can this sauce be frozen?
I wouldn’t recommend freezing, as dairy-based sauces can separate and lose their smooth texture.
Is this sauce suitable for vegans?
For a vegan version, use vegan butter and a suitable cream alternative.
Can this creamy lemon sauce be used as a dip?
Yes, it’s excellent as a dip for veggies or chips. Just thicken it slightly more.
How can I use this sauce in a low-carb diet?
Drizzle it over grilled meats or steamed vegetables for a low-carb meal option.
Conclusion
This creamy lemon sauce is more than just a recipe; it’s a game changer in the kitchen. Easy, quick, and incredibly versatile, it’s perfect for anyone looking to add a burst of flavor to their meals without any hassle. Give it a try, tweak it to your taste, and watch it become a new favorite.
And there you have it! Feel free to leave comments, questions, or feedback about this recipe. Your thoughts are always welcome here.
Check out some more delicious sauce recipes:
- Angry Crab Trifecta Sauce Recipe
- Italian Pink Sauce Recipe
- Wingstop Blue Cheese Recipe
- Wingstop Hawaiian Sauce Recipe
- Milo’s Sauce Recipe: A Flavorful Treat for Your Taste Buds
- Mazzios Ranch Recipe
Creamy Lemon Sauce Recipe
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Grater or zester
Ingredients
- 1 cup Heavy cream
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 1 clove Garlic minced
- ¼ teaspoon Salt
- ¼ teaspoon Freshly ground pepper
Instructions
Step 1 – Prep Your Ingredients
- Zest and juice your lemons.
- Measure out all remaining ingredients.
- Remember, good chefs prep first, so everything comes together smoothly!
Step 2 – Melt and Mix
- In the saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Whisk in the flour to form a roux, cooking for another minute.
- A roux—butter and flour cooked together—thickens the sauce, giving it that gorgeous, creamy consistency.
Step 3 – Combine and Cook
- Gradually whisk in the heavy cream until smooth.
- Stir in the lemon juice, zest, salt, and pepper.
- Allow the sauce to simmer for 3-5 minutes until it thickens.
- Don’t let it boil! Simmering gently allows flavors to meld without the sauce separating.
Step 4 – Final Adjustments
- Taste and adjust seasoning if necessary.
- If the sauce is too thick, thin it with a bit more lemon juice or water.
- Cooking is all about adjustments; make this sauce your own!
Notes
- Storage: This sauce can be stored in the fridge for up to three days. Reheat gently, adding a little cream or water if it’s too thick.
- Variations: Add capers or dill for a twist, or spice it up with a pinch of red pepper flakes.
