Creamy Lemon Sauce

4.20 from 5 votes

A creamy lemon sauce that goes perfectly with chicken, cauliflower steaks, or shrimp. It is an easy base sauce that can be used over and over again with a light and refreshing flavor.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 133kcal

Author: Vincent DelGiudice

Cost: $10

Equipment

1 large saucepan

Ingredients

2 tablespoon olive oil
2 cloves garlic minced
1 shallot, minced
1 lemon
½ teaspoon crushed red pepper
1 cup white wine
1 tablespoon capers
½ cup heavy cream
3 tablespoon butter
2 tablespoon chopped parsley
2 tablespoon basil, julliened
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Add olive oil to the pan over medium heat. Stir in the shallots and saute for 3-4 minutes or until softened. Add in the garlic and saute for another 1-2 minutes. Season with salt.
Squeeze in the juice from the lemon and combine. Add the crushed red pepper. Once the lemon is simmering about 15-30 seconds, pour in the wine. Bring the wine to a simmer for 5 minutes. Add in some slices of lemon and the capers.
Reduce the heat and slowly add the heavy cream while stirring. Add in the butter once the mixture is heated through and combine. Stir in the parsley, basil, and black pepper. Let the mixture come to a low bubbling simmer for 5-10 minutes or until thickened.
The sauce is complete and you can add whatever you want into the sauce now whether it be chicken, shrimp, cauliflower, or another fish or vegetable.

Notes

Keep the heat low when you add the heavy cream. Don't let it come to a boil. A very low simmer is perfect.
This sauce is great for all kinds of proteins and vegetables. It's a great base recipe to learn so that you can mix it up with different meals for your family.

Nutrition