Bright, Silky Lemon Cream Sauce
Bright, silky lemon cream sauce delivers bold flavor with simple ingredients for an easy, elegant companion to pasta, fish, chicken, or veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
Units Scale
- 4 fl oz dry white wine, preferably Chardonnay
- 3 fl oz fresh lemon juice
- 2 tablespoons shallot, minced
- 2 fresh thyme sprigs, plus more for garnish
- 1/2 teaspoon kosher salt
- 8 fl oz heavy cream
- 8 oz unsalted butter, cut into cubes
- olive oil
Instructions
- Sauté the shallots in a small amount of olive oil in a saucier or small skillet just until translucent.
- Add the white wine, lemon juice, thyme, and kosher salt to the shallots.
- Gently reduce the liquid to about 6 tablespoons of liquid and solids.
- Add the cream and reduce by half.
- Remove the thyme sprigs.
- Reduce the heat and whisk in the butter, a few cubes at a time until the butter incorporates into the sauce.
- Serve immediately.
Notes
Serve this lemon cream sauce right after you make it, when it’s at its silkiest and most vibrant. The emulsion from the butter and cream holds beautifully in the moment, and the lemon stays bright and lively, giving you that smooth, glossy finish that’s much harder to recreate once the sauce cools.
Nutrition
- Serving Size: 2 oz
- Calories: 386
- Sugar: 1.6 g
- Sodium: 116.6 mg
- Fat: 41.5 g
- Saturated Fat: 26 g
- Trans Fat: 0.4 g
- Carbohydrates: 2.7 g
- Fiber: 0.2 g
- Protein: 1.3 g
- Cholesterol: 114.9 mg
Find it online: https://lifeatthetable.com/lemon-cream-sauce/
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