Quick Lemon Cream Sauce
Indulge in the refreshing flavors of this Quick Lemon Cream Sauce. Creamy, tangy, and oh-so-easy to make, it’s the perfect companion for pasta or grilled dishes. Elevate your weeknight meals with this quick and delightful sauce that promises to impress!
Equipment
- Wooden Spoon
- Whisk
- Food Processor
Ingredients
- 50 grams Butter Chilled.
- 60 milliliters Cream About ¼ cup.
- 2 tablespoons Lemon juice About 30 milliliters.
- ½ teaspoon Garlic powder
- 2 teaspoons Parsley Fresh or dried.
Instructions
- Place all ingredients in a small microwave-proof bowl or jug.
- Heat on medium power for 20-second bursts in the microwave, stirring/whisking well after each burst, until the butter is melted and the sauce is smooth and velvety. In my microwave, this process takes 3 bursts.
- You don't want to overheat the cream; you just want it warm enough to melt the butter. This will give you a thick sauce.
- Serve.
Notes
- Tip: This is a very simple recipe, so not much can go wrong.
- Tip: If your sauce is very thin, it just means the cream got a bit hot; no worries, leave the sauce to cool and it will start thickening up.
- Tip: Store leftover sauce in the refrigerator for up to 4 days. Warm it with a couple of bursts in the microwave when you want to serve it again.
- Tip: You can use garlic powder or garlic granules; fresh garlic is too strong for this recipe as the cooking time is short.
- Tip: Fresh or dried parsley works fine.