Lemon Cream Sauce
This lemon cream sauce is like sunshine and comfort all mixed up in one pot. use it with pasta, chicken, fish, and even veggies, it won't disappoint. Just a few ingredients, a little stirring, and bam! It's fresh, it's light, it's gonna make everything on your plate taste better. That's a promise from me to you.
Equipment
- Large skillet or saucepan
- Whisk
- Measuring cups and spoons
- Garlic press or knife for mincing garlic
- Citrus juicer (optional)
Ingredients
- 2 tbsp Olive oil
- 4 cloves Garlic finely minced
- 1 cup Heavy cream
- 2-3 tbsp Lemon juice
- 2 tbsp Butter cold, cut into small cubes
- 1/2 tsp Kosher salt to taste
- 1/4 tsp Black pepper freshly cracked
- Red pepper flakes optional
Instructions
- Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until golden and fragrant.
- Add the Cream: Lower the heat and slowly whisk in the heavy cream. Simmer gently for 3-4 minutes, stirring often.
- Add the Lemon Juice: Stir in the fresh lemon juice and let the sauce simmer for another 1-2 minutes until it starts to thicken.
- Add the Butter: Gradually add the cold butter, whisking until it melts and the sauce becomes smooth and creamy.
- Season: Add salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning.
- Serve: Pour over pasta, chicken, fish, or veggies. Enjoy!
Notes
- Always keep the heat low after adding the lemon juice. High heat can cause the cream to curdle.
- If the sauce gets too thick, add a splash of water or broth to thin it out.
- Substitute coconut cream and plant-based butter for a dairy-free version with a hint of sweetness.
- This sauce thickens as it cools. When reheating, stir in a small splash of water or cream to bring it back to a smooth consistency.