Lemon Cream Sauce
Servings: 6 servings (3 cups total)
Calories: 355cal
Equipment
Ingredients
- 3 Tablespoons butter
- 1 ½ Tablespoons minced garlic
- 2 Tablespoons all purpose flour
- ½ cup lemon juice
- 2 cups heavy whipping cream
- ¼ cup grated parmesan cheese
- 2 Tablespoons lemon zest
Instructions
- Melt butter in skillet over medium-high heat.3 Tablespoons butter
- Add minced garlic and saute one minute.1 1/2 Tablespoons minced garlic
- Sprinkle in flour and stir, cook for 30-45 seconds.2 Tablespoons all purpose flour
- Whisk in lemon juice and heavy cream. Bring to a gentle boil, whisking occasionally.1/2 cup lemon juice, 2 cups heavy whipping cream
- Whisk in parmesan cheese and lemon zest.1/4 cup grated parmesan cheese, 2 Tablespoons lemon zest
- Turn heat to low and simmer until thickened.
Notes
- We're using jarred minced garlic, but you can easily substitute with 3-4 cloves of fresh minced garlic instead.
- To yield 1/2 cup of freshly squeezed lemon juice you'll need about 2 1/2 lemons, so it's safe to say you'll want to grab 3 lemons for this recipe
- Heavy whipping cream creates the base for this rich, creamy sauce. You can substitute with half and half for a slightly thinner sauce.
- You'll want finely grated parmesan, whether that be from the bottled or shredded yourself. Finely grated parmesan will melt easier when incorporated over heat.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 355cal | Carbohydrates: 7g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 140mg | Potassium: 120mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1380IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 0.3mg
