Lemon Cream Sauce Recipe

Lemon cream sauce is a luscious and tangy sauce that adds a bright, rich flavor to various dishes, especially seafood like fish, chicken, or even pasta. The combination of cream, butter, and lemon creates a balanced sauce that’s both refreshing and decadent. Whether you're cooking for a family dinner or a special occasion, this sauce elevates your meal with its zesty and creamy goodness.

Ingredient Notes and Substitutions

• For this lemon cream sauce, you'll need heavy cream, butter, garlic, lemon juice, lemon zest, and Parmesan cheese. These ingredients work together to create a smooth and velvety sauce that’s perfect for fish, chicken, or pasta.
• Heavy cream provides the rich base, but if you prefer a lighter version, you can substitute with half-and-half. Just note that it won’t be as thick and creamy.
• Butter is essential for giving the sauce a silky texture. Use unsalted butter so you can control the salt levels.
• Lemon juice and zest add the tangy punch. Fresh lemons are a must for the best flavor. Avoid bottled lemon juice, as it lacks the brightness of fresh.
• Parmesan cheese adds a subtle nutty flavor, but if you don’t have Parmesan, Pecorino Romano is a good substitute.
• For garlic, fresh cloves are best, but garlic powder can work in a pinch.

Step-by-Step Directions

• Step 1: Heat the butter
• In a medium saucepan over medium heat, melt 2 tablespoons of butter. Be sure not to let it brown; you want the butter to melt and foam gently, creating a smooth base for the sauce.
• Step 2: Sauté garlic
• Add 2 cloves of minced garlic to the butter and sauté for about 1-2 minutes until it’s fragrant and softened. This helps infuse the butter with a delicious garlic flavor that complements the lemon.
• Step 3: Add cream
• Pour in 1 cup of heavy cream, stirring constantly. Let the cream simmer for about 3 minutes. Keep the heat low to prevent boiling, as you want the sauce to thicken gradually while staying smooth.
• Step 4: Add lemon juice and zest
• Stir in the juice and zest of 1 large lemon. The lemon juice gives the sauce a tangy burst of flavor, while the zest enhances the citrus aroma. Simmer for another 2 minutes to let the flavors blend.
• Step 5: Stir in Parmesan cheese
• Add ¼ cup of freshly grated Parmesan cheese and continue to stir until the cheese melts into the sauce. This will give the sauce a thicker, creamier consistency with a savory undertone.
• Step 6: Adjust seasoning and finish
• Taste the sauce and season with salt and pepper as needed. Let the sauce simmer for 1 more minute until it reaches the desired thickness. If it’s too thick, add a tablespoon of water or more cream to thin it out.

Pro Tips

• Fresh Lemon: Always use fresh lemon juice and zest for the best flavor. Bottled lemon juice just doesn’t compare.
• Don't Overheat: Keep the heat low to prevent the cream from separating or curdling.
• Make it Ahead: This sauce can be made in advance and reheated. Just add a splash of cream to refresh the texture.