Lemon Cream Sauce, with or without Capers
2c heavy cream
6T lemon juice
4t lemon zest
(As given the sauce is fairly bold on the lemon, for a milder lemon tang use a third less juice/zest and/or add another cup of cream.)
1T lightly crushed *Capers (optional)
(lightly crush capers with the back of a spoon)
1c Parmesan cheese, grated (optional)
1T olive oil
2T finely minced onion
1t finely minced garlic
Salt and white pepper to taste
Preferred thickener (optional)
In a small sauce pan add a tablespoon of olive oil and sweat the onion.
When the onion is almost done add the garlic and capers, and finish the onions.
Deglaze the pan with the lemon juice and zest, and reduce till almost dry.
Add the heavy cream slowly while whisking and bring to a slow boil
Reduce to desired consistency while whisking frequently.
(In lieu of reduction, you may opt to use a thickening agent.)
Add salt and white pepper to taste, add 1/8t at a time till the flavors "POP!"
I'm usually good with 1/2t salt and 1/8t white pepper.
Hold on low heat, stirring occasionally, serve hot and fresh.
Makes about six 1/3c servings.
2c heavy cream
6T lemon juice
4t lemon zest
(As given the sauce is fairly bold on the lemon, for a milder lemon tang use a third less juice/zest and/or add another cup of cream.)
1T lightly crushed *Capers (optional)
(lightly crush capers with the back of a spoon)
1c Parmesan cheese, grated (optional)
1T olive oil
2T finely minced onion
1t finely minced garlic
Salt and white pepper to taste
Preferred thickener (optional)
In a small sauce pan add a tablespoon of olive oil and sweat the onion.
When the onion is almost done add the garlic and capers, and finish the onions.
Deglaze the pan with the lemon juice and zest, and reduce till almost dry.
Add the heavy cream slowly while whisking and bring to a slow boil
Reduce to desired consistency while whisking frequently.
(In lieu of reduction, you may opt to use a thickening agent.)
Add salt and white pepper to taste, add 1/8t at a time till the flavors "POP!"
I'm usually good with 1/2t salt and 1/8t white pepper.
Hold on low heat, stirring occasionally, serve hot and fresh.
Makes about six 1/3c servings.
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