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
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 20 Mins
  • TOTAL TIME: 40 Min

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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