Lemon Cream Sauce

This zesty and savory Lemon Cream Sauce pairs well with so many options you can create endless combinations! It's wonderful with pasta, veggies, chicken, pork, seafood, and fish. It's quick and easy to make, perfect for entertaining and never fails to impress.

Prep Time5

Cook Time15

Total Time20

Author : Kari Peters

Cuisine: American

Servings:

Calories: 310kcal

Ingredients

2 tbsp salted butter
1 clove garlic minced
1 tsp Herbs de Provence
1 lemon zested & juiced
2 cups heavy cream
1/2 tsp sea salt or to taste
1/4 tsp black pepper or to taste

Instructions

Start by zesting the lemon, juice it and set both aside.
Heat a 10" skillet over medium heat. When the pan is hot, add the butter, and when it melts, add the garlic.
Cook the garlic until fragrant but not browned, about 1 minute. Add the Herbs de Provence, crumbling it between your fingers as you add it to the pan to release flavor.
Then add the reserved lemon zest and heavy cream. Bring the sauce to a simmer, then reduce the heat to maintain a simmer until the sauce is lightly thickened, about 8 minutes.
Season the sauce to taste with sea salt and pepper. Then whisk in the reserved lemon juice to taste, we like 2-3 tablespoons.
Serve immediately.

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Notes

Variation: omit the Herbs de Provence and try using 2 tsp fresh chopped thyme or rosemary.

Garnish with chopped fresh parsley and/or additional lemon zest if desired.

Nutrition