Best 20 Creamy Lemon Sauce Recipes

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.

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.

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.

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.

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.

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.

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!

CREAMY LEMON HERB SAUCE

Steps:

• 1.CHOP GARLIC AND SHALLOTS AND COOK IN OLIVE OIL, ADD MUSHROOMS AND COOK TIL TENDER. 2.MELT BUTTER IN PAN 3.ADD CREAM,BEANS,PEPPER, MUSTARD, TOMATOES 4. SIMMER UNTIL TOMATOES AND GREEN BEANS ARE TENDER 5. BOIL NOODLES AND DRAIN. 6. ADD PASTA AND COOKED CHICKEN TO CREAM AND MIX WELL. 7. MIX IN LEMON PEEL, THYME AND LEMON JUICE. 8. TOP WITH CHEESE AND BAKE FOR 15 MINUTES.

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.

SIMPLE CREAMY LEMON CHICKEN SAUCE

Steps:

• Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

MINI SEAFOOD CAKES WITH CREAMY LEMON SAUCE

Steps:

• Preheat oven to 350°. Grease or butter 18 cups of muffin pans; set aside.
• In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly.
• With a large spoon, gather bits of the salmon mixture (about the size of a golf ball) and drop into a cup of the prepared muffin pan. With your fingers or back of a spoon, flatten them into the muffin cup. Brush your fingers (or spoon) across the tops so they are smooth and even.
• Bake at 350° for 20-25 minutes, or until the edges are very lightly browned.
• While the cakes are baking, mix together the sour cream, lemon juice and lemon pepper until well blended and creamy. Store in refrigerator until ready to serve.
• Remove pan from the oven, and let cakes cool for about 15-20 minutes. Remove cakes and transfer to serving platter. Serve with Creamy Lemon Sauce.

CREAMY LEMON PICCATA SAUCE WITH CHICKEN MEATBALLS

Steps:

• 1. For the meatballs, your choice, freshly made, baked, or frozen (thawed).
• 2. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
• 3. In a non stick pan, add 1 tablespoon of cooking oil, your choice, when hot, brown the meatballs. Work in batches if needed and as they are browned, remove to a plate and set them aside. (I used my baked chicken meatballs.)
• 4. Reduce the heat to medium and wipe out the pan, add the butter. When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
• 5. When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, if using freshly made meatballs, check one to make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
• 6. When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat. (I added some chopped White Crab mushrooms as well, but that is just me.)
• 7. Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.

FISH IN CREAMY LEMON SAUCE

Steps:

• 1. Preheat broiler. Line a baking sheet and oil. Arrange fish on baking sheet.
• 2. Sprinkle fish on both sides with garlic powder and seasoning blend. Broil 6-8 minutes. Turn fish and broil another 6 minutes or until fish flakes easily with a fork.
• 3. While fish is cooking, combine sour cream, mayo and lemon juice in a bowl and blend until smooth with immersion blender or mixer. Microwave 30 seconds or until warmed. Add in pepper and salt to taste. Serve over fish. Top with a little parsley if desired.

SALMON TAGLIATELLE WITH CREAMY LEMON DILL SAUCE RECIPE - (4.3/5)

Steps:

• 1. To make tagliatelle, mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 2. Knead the dough by pulling it away from you and rolling it back. Repeat until the flour is absorbed. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 3. Divide the rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten one section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run it through the machine a few more times. Subsequently, click a setting down and run the dough through until you reach your desired thickness. Flouring the pasta sheet periodically will prevent it from getting too sticky and make it easier to handle. The dough thickness for this recipe is No. 6 on our Ampia 150. Lastly, pass the pasta sheet through the tagliatelle attachment. Flour pasta to prevent strands from sticking and cover them with a plastic wrap before cooking. To cook pasta, season water with salt (3 liters of water + 1 tbsp of salt). When the water is boiling, add in pasta and cook for 4 to 5 minutes or till al dente. 4. While the pasta is cooking, make the sauce. Heat oil in a pan and fry the salmon for 1 to 2 minutes each side till crisp on the outside and pink on the inside. Remove from pan and cut into 2cm cubes. In the same pan, add in crushed garlic and cook till aromatic. Stir in cream, chopped dill and mustard. Bring to a boil, then reduce heat to a simmer for 5 minutes. When the sauce is thickened, season with salt and black pepper to taste. Next, add in lemon juice, salmon cubes and its juices. Cook for another 1 minute and gently toss pasta in the sauce to coat. Serve with salmon roe and shaved Parmesan.

CREAMY LEMON SAUCE

Steps:

• Zest the lemon, then squeeze out the juice and mix together.
• Sauté the garlic in the butter in a large pot.
• Add the cream and the zest/juice from the lemon.
• Stir until heated through.
• Server over pasta, and sprinkle with cheese.

CREAMY LEMON BASIL SAUCE

Steps:

• Combine all ingredients except mayonnaise in a food processor and process until smooth. Whip the mayonnaise in a small mixing bowl until creamy. Stir in basil mixture. Chill, covered, until serving time.