Description
This lusciously tangy and velvety lemon cream sauce is the perfect way to elevate seafood, chicken, pasta, or vegetables. With bright citrus notes and a rich, smooth texture, it’s a quick and easy gourmet addition to any dish.
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
1 cup heavy cream
Zest of 1 lemon
2 tablespoons fresh lemon juice (about half a lemon)
¼ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ cup grated Parmesan cheese (optional, for added richness)
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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Sauté the garlic
In a medium saucepan, heat butter and olive oil over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant but not browned. -
Add the cream
Pour in the heavy cream and bring to a gentle simmer. Stir continuously to prevent scorching. -
Incorporate lemon flavor
Add lemon zest and lemon juice. Reduce heat slightly and simmer for 5–7 minutes until the sauce thickens. -
Season the sauce
Stir in salt and black pepper. Taste and adjust seasonings as needed. -
Add cheese (optional)
Stir in Parmesan cheese if using, until melted and fully incorporated.
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Serve and garnish
Remove from heat. Serve immediately. Garnish with chopped parsley if desired.
Notes
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Storage: Store in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of cream or milk if it thickens too much. Avoid microwaving.
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Serving Ideas: Delicious over salmon, shrimp, chicken, asparagus, pasta, or gnocchi.
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Avoid curdling: Keep heat moderate and avoid vigorous boiling after adding lemon juice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: sauces
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Lemon cream sauce Easy cream sauce recipe Sauce for salmon Creamy lemon pasta sauce Lemon garlic cream sauce