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Creamy Lemon Saucee
Olivia

Creamy Lemon Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Sauce
Cuisine: American
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon red pepper flakes optional
  • 1/4 cup white wine
  • 2 tablespoons capers drained
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley
  • 1 tablespoon fresh basil chopped
  • Salt and black pepper to taste

Equipment

  • Medium-sized Pan or Skillet
  • Wooden Spoon or Whisk
  • Measuring Spoons and Cups
  • Sharp Knife and Cutting Board
  • Citrus Juicer
  • Ladle or Spoon for Serving

Method
 

  1. Garlic and shallot sauté: Heat olive oil in a medium pan over medium heat. Add the garlic and shallot and sauté for 2 minutes until fragrant and soft.
  2. Add white wine: Pour white wine into the pan, scraping any brown bits off the bottom, and let the wine cook off for 3–4 minutes.
  3. Lemon and capers: Add lemon juice and capers. Stir well, then cook for an additional 1-2 minutes.
  4. Make it creamy: Reduce the heat to low, and stir in the heavy cream. Allow it to gently simmer for about 5 minutes until the sauce thickens slightly.
  5. Finish with butter: Stir in the butter and allow it to melt completely, further enriching and smoothing the sauce.
  6. Season and serve: Season the sauce to taste with salt and black pepper. Stir the chopped parsley and basil into the sauce just before serving to add a fresh burst of flavour.