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Lemon Cream Sauce 2 |
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| Ingredients: |
zest of 1 lemon
3 tablespoons lemon juice
½ cup heavy cream
1/2 teaspoons BTB chicken
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2 garlic cloves, minced
1 teaspoon salt, divided
black pepper, to taste
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| Procedures: |
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Place the lemon zest, lemon juice, heavy cream, chicken stock or water, minced garlic, and ¼ teaspoon of salt in a small saucepan over medium heat.
Bring to a simmer, and reduce the heat to low.
Cook, whisking occasionally, for 5 minutes.
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| Notes: |
2024-07-14: Served over Flounder Francaise.
2024-04-27: Served over Orange Roughy.
2024-03-30: Served over Orange Roughy.
2023-08-28: Made for Tilapia Francaise.
2023-05-17: Added to our cookbook.
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04/06/2025
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