Creamy Lemon Sauce Recipe
Discover how to make the perfect creamy lemon sauce with our easy, delicious recipe. Ideal for enhancing any dish!
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.