- Heavy cream: 150g
- Lemon zest: 2 teaspoons
- Lemon juice: 2 tablespoons
- Fresh herbs (such as parsley, thyme, and chives): 1 tablespoon each, finely chopped
- Garlic: 2 cloves, minced
- Butter: 20g
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
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:
- The use of lemon in sauces can be traced back to ancient Roman cuisine, where the tangy citrus was used to enhance flavors.
- Creamy white sauces like this one are often referred to as “velouté” sauces in classic French culinary terminology.
- This sauce can be customized by using different combinations of herbs, such as tarragon, basil, or dill, to suit your taste preferences.
- The addition of lemon not only imparts flavor but also helps balance the richness of the cream, making the sauce more versatile.