Best Creamy Lemon Sauce Recipes

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

BROCCOLI WITH CREAMY LEMON SAUCE

Steps:

• Combine all the ingredients except the broccoli in the top of a double boiler, Cook over simmering water 5 minutes or until heated through, stirring constantly.
• Serve over hot cooked broccoli.
• This is also very good over hot cooked green beans.

LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE

Steps:

• Chicken Thighs:.
• Preheat oven to 375°F.
• In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
• Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
• Creamy Sauce:.
• In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
• The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.

ANGEL HAIR PASTA WITH SHRIMP AND CREAMY LEMON CAPER SAUCE

Steps:

• Cook pasta according to package directions; drain and keep warm.
• In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
• Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
• Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
• Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
• Add mozzarella to pasta and toss a bit.
• Pour sauce over pasta and garnish with parsley.

SWORDFISH WITH CREAMY LEMON DILL WINE SAUCE

Steps:

• Season swordfish steaks with pepper to taste and broil 5 minutes on each side. Remove and keep warm.
• In a medium skillet over medium heat melt butter. Add lemon juice, white wine, and dill. Add cream cheese a little at a time stirring constantly until smooth and creamy.
• Place swordfish steaks on plates and spoon sauce over each steak. Garnish with dill sprigs and serve.

BROCCOLINI WITH CREAMY LEMON SAUCE

Steps:

• Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
• Drain well.
• To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
• Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
• Serve warm.

SALMON WITH A CREAMY LEMON MUSTARD SAUCE

Steps:

• Heat the oil and butter in a large frypan or skillet over a medium heat.
• Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
• Meanwhile, Mix the cornstarch and water to a paste, set aside.
• Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
• Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.

BAKED PARMESAN ASPARAGUS FRIES WITH CREAMY LEMON DIPPING SAUCE | WISHES AND DISHES

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with parchment paper or silicone baking mat.
• Spread panko crumbs in one layer across the lined baking sheet. Spray panko crumbs surface with cooking oil spray.
• Bake panko crumbs for about 4-5 minutes or until golden - be sure not to let them burn. Remove from oven and let cool.
• Turn oven up to to 425°F.
• Mix in ½ cup parmesan cheese with the breadcrumbs while still on the baking pan. Then spread out mixture evenly across baking sheet again in one layer.
• Line a separate baking sheet with parchment paper or non-stick baking mat.
• In a large bowl/pan long enough to fit asparagus, pour in whisked eggs. In a separate container long enough to fit asparagus, pour in flour and season four with salt and pepper.
• Coat asparagus lightly in egg. Shake off excess egg and then lightly coat asparagus in flour. Shake off excess flour. Coat asparagus in egg again and shake off excess egg.
• Place asparagus in panko mixture (that is still on the baking sheet) and press panko crumbs onto the asparagus.
• Set coated asparagus onto empty lined baking sheet.
• Bake for 10-12 minutes at 425 degrees, or until asparagus is cooked on the inside and the outside coating is nice and crispy, flipping asparagus halfway through cooking.
• Serve with the lemon dipping sauce OR your favorite dipping sauce/ketchup/BBQ sauce.
• Add all ingredients into a small bowl and whisk together.
• Cover with plastic wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to blend.
• Store for up to one week in the refrigerator.

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
• For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

LEMON CHIVE PASTA WITH CREAMY LEMON PASTA SAUCE

Steps:

• Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
• In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
• Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
• Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.

FRIED WHOLE CAULIFLOWER WITH CREAMY LEMON DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower.
• Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time.
• Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.

SOUTH BEACH SALMON WITH CREAMY LEMON SAUCE LOW CARB

Steps:

• Preheat the oven to 350°F.
• Coat a baking sheet with cooking spray.
• Heat the oil in a small saucepan over medium heat.
• Add the garlic and cook for one minute.
• Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes.
• Add the sour cream and cook for 5 minutes or until heated though.
• Meanwhile, place the salmon on the prepared baking sheet.
• Bake for 20 minutes or until the fish is just opaque.
• Serve with the sauce.

PORK STEW WITH CREAMY LEMON DILL SAUCE

Steps:

• 1. Cut and cube your pork chops and set aside.
• 2. Dice your celery and set aside.
• 3. Chop your onion and set aside.
• 4. Finally chop up your fresh parsley and dill and set aside.
• 5. In a sauce pan of choice, turn burner to medium high and add your olive oil. When your oil is heated add your cubed pork and saute a few minutes. Once the meat is just starting to not look pink anymore, add your salt & pepper.
• 6. Now add your onion, and again saute for another minute or so. Add your celery and saute for 1 more minute.
• 7. Finally, add your fresh herbs, saute for just about 1 minute.
• 8. Add enough water to roughly cover the pork (about 4-5 cups). Turn down heat to low, cover and let simmer stirring occassionaly for about 45-60 minutes, or till pork is fork tender.
• 9. At the last 15 minutes of cooking for the stew, prepare your lemon sauce. Gather your ingredients. Eggs, separated, lemon juice, pinch of salt & pepper.
• 10. In a medium bowl, place your egg whites and using a whisk, whisk them till light and frothy.Once they are light and frothy, add your freshly squeezed lemon juice, or bottled juice and incorporate. Add your pinch of salt & pepper.
• 11. The stew should be completely done now. Turn off the heat, and using a ladle, ladle 2-3 ladle fulls of broth ONLY to the beaten frothy eggwhite and lemon mixture. This is tempering the eggwhites so the eggs will not become scrambled when added to the stew. Once you have tempered the eggwhites, add the egg yolks, and beat well.
• 12. Turn the heat back on the stew, and pour the eggwhite/lemon mixture back into the sauce pan. Let the stew cook for 1 more minute or so, to ensure eggs are cooked thru.
• 13. Turn off heat, and place in bowls or plates with your comfort side of choice... and our is potatoes!! Enjoy!

ROASTED HERBED CHICKEN WITH POTATOES AND CREAMY LEMON SAUCE

Steps:

• Preheat oven broiler, keeping oven door cracked.
• Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
• Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
• Preheat oven to 400 degrees.
• Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
• Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
• Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
• Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
• To make sauce:
• While the chicken is cooking, strain juice from roasted lemons and set aside.
• Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
• Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
• Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.

TILAPIA WITH CREAMY LEMON SAUCE

Steps:

• Heat the dressing in a medium skillet on medium heat. Coat the fish with flour and then add to the pan. Cook 4-5 minutes on each side or until fish flakes easily with a fork. remove from skillet, cover and keep warm.
• Add broth and lemon juice to the pan. cook 3 minutes, until it is reduced by half, stirring frequently witha whisk. Add cream cheese and cook until melted, stirring constantly. Pour over fish, sprinkle with parsley.

CREAMY PASTA WITH CHICKEN IN LEMON-DILL SAUCE

Steps:

• • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
• •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
• • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
• • Add parmesan to the pasta and salt & pepper if desired.
• • Stir to mix thoroughly and serve immediately.

GRILLED LEMON-ROSEMARY SALMON WITH CREAMY HORSERADISH-SCALLION SAUCE & GRILLED PEACHES

Steps:

• For the Salmon: In a small bowl, combine the rosemary, dill, garlic, zest, sugar, salt, pepper, and just enough olive oil to bring the mixture all together. Place the salmon, skin-side down, on an oiled piece of foil. Sprinkle lemon juice onto the foil. Rub the rosemary mixture into the fillets. Allow the fish to marinate, at room temperature, for 30 minutes while the grill heats and the sauce is made. For the sauce: Combine sour cream, horseradish, scallion, lemon juice, sugar, salt and pepper, and set aside. Cook the salmon: Place the foil-wrapped woodchips in the BBQ. Place the foil with salmon on a pre-heated, medium heat, gas or charcoal grill. Place the rosemary and thyme sprigs around the salmon. Close the lid and grill until cooked through, 10-15 minutes, depending on the thickness of the fillets. Remove the salmon, and while the fish is resting for 5 minutes, grill the peaches until charred on each side. Plate the salmon and serve with the creamy sauce and peeled, sliced grilled peaches.

CREAMY LEMON ASPARAGUS SAUCE

Steps:

• In a medium saucepan, whisk together vegetable broth, lemon juice and corn starch.
• Stir in whipping cream, salt and pepper to taste.
• Bring to a boil, whisking constantly.
• Reduce heat to low.
• Break tough steems off bottom of asparagus and discard.
• Thinly slice remaining asparagus.
• Add asparagus and 1 pkg of asparagus ravioli to boiling water.
• Bring to a boil and cook 3-5 minutes until tender.
• Drain.
• Toss ravioli and asparagus with sauce.

ASPARAGUS WITH CREAMY LEMON SAUCE

Steps:

• Boil the asparagus, covered, until emerald green and slightly tender. Drain, and let sit in colander until cool. Juice the lemon, and combine with mayonnaise. You can add more lemon juice or mayonnaise, depending on the taste/consistency you desire. Stir with a wire whisk until smooth. Arrange asparagus on platter, drizzle sauce on top. Force egg through colander and sprinkle on top. Chill, or serve immediately.