Lemon Cream Sauce
"Use a sauce for seafood. Especially good with crawfish or crab cakes."
photo by Realtor by day, Chef by night
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 3 cups heavy cream
- 1 pinch salt and pepper
- 2 teaspoons lemon zest
- 1⁄2 lemon, juice of
- 1 tablespoon fresh parsley
directions
- Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.
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Reviews
-
This sauce was awesome and simple to make. I used it over shrimp and spaghetti. What a nice flavor it has! Thanks, Brookelynne! -
I made this for my son and I when my husband was away on business. I thought it could use some other type of flavoring, perhaps some onion or garlic could be added to the sauce to make it a bit more flavorful. I tossed the sauce with some pasta and cubed chicken breast. Even so, my 1 1/2 year old son did like it, and ate everything on his plate, so that is a good thing for me. Oh, I did cut the recipe in 1/2, but I changed one thing and that was to add the juice of a whole lemon, I like a nice strong lemon flavor, and for me it was not overpowering, but for others, it may be too much. Thanks for posting the recipe.
RECIPE SUBMITTED BY
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