Whether you are making fish, pork or chicken, this lemon cream sauce is the perfect sauce to pair with a lighter protein. It is a one pan sauce and comes together in 20 minutes and is the perfect way to elevate your dinner!
Key Ingredients & Substitutions:
- Shallots – These are much lighter than an onion and perfect for sauces. Omit if you dislike.
- Lemons – In this recipe I use a fresh lemon sliced. You can also use a lemon that has been juiced here.
- Garlic – Make sure it is freshly minced, none of that jarred shit! Omit if you dislike.
- Chicken Stock – You can use any stock here, including fish stock, beef stock, pork stock, or stock of choice.
- Heavy Cream – Heavy cream is the best for sauces because of it’s ability to emulsify. You can also use coconut cream here.
@kellyscleankitchen How to make an easy lemon cream sauce #sauce #cooking ♬ Waltz of the Flowers - The Manhattan Pops
Lemon Cream Sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Ingredients:
- 2 tbsp olive oil
- 2 shallots, minced
- 1/2 lemon, halved and thinly sliced
- salt and pepper
- 6 garlic cloves, minced
- 1 cup chicken stock
- 2 cups heavy cream
- 1/2 lemon, juiced
Preparation:
STEP 1.
In a pan over medium heat, add olive oil. Once warm, add the shallots and sliced lemons and saute until translucent, salting as you go. This typically takes 2-3 minutes. Add the minced garlic after 3 minutes and cook for another 2 minutes.
STEP 2.
Stir in the chicken stock and season with salt and pepper to taste. Bring it up to a simmer and reduce the liquid by half.
STEP 3.
Stir in the heavy cream and season with salt to taste. Bring up to a simmer and reduce until it is a nappe, thick enough to be a sauce or coat the back of a spoon without moving.
STEP 4.
Stir in juice from 1/2 a lemon and taste to adjust for seasoning accordingly.
STEP 5.
Serve immediately and enjoy.
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