How to Make Creamy lemon herb sauce

• In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 3-4 minutes, stirring occasionally, until the cream slightly thickens.
• Add the lemon zest and chopped fresh herbs to the cream. Stir well to combine and let it simmer for an additional 2 minutes.
• Gradually pour in the lemon juice while stirring the sauce. This will add a tangy flavor to the creaminess. Continue to simmer for another 2 minutes.
• Season the sauce with salt and black pepper according to your taste. Remember that the sauce will slightly thicken upon cooling, so keep the consistency a bit thinner than your desired final result.
• Once the sauce has reached your desired consistency, remove it from the heat. Allow it to cool for a few minutes before serving.

Creamy Lemon Herb Sauce pairs wonderfully with various dishes, such as grilled or roasted chicken, fish, seafood, pasta, or steamed vegetables. It adds a refreshing and flavorful element to these dishes.

Creamy Lemon Herb Sauce is a delightful white sauce originating from Italy. Its velvety texture, combined with the bright and zesty flavors of lemon and fresh herbs, elevates a wide range of dishes, making them more vibrant and satisfying.

Facts about the Sauce:

1. The use of lemon in sauces can be traced back to ancient Roman cuisine, where the tangy citrus was used to enhance flavors.
2. Creamy white sauces like this one are often referred to as “velouté” sauces in classic French culinary terminology.
3. This sauce can be customized by using different combinations of herbs, such as tarragon, basil, or dill, to suit your taste preferences.
4. The addition of lemon not only imparts flavor but also helps balance the richness of the cream, making the sauce more versatile.