Creamy Lemon Butter Sauce (Impression)
Lemon, cream, and butter blend for a tangy, smooth sauce easily finished with herbs.
# Liste des ingrédients:
01 -
120 grams unsalted butter
02 -
2 cloves garlic, minced
03 -
240 millilitres heavy cream
04 -
1 tablespoon finely grated lemon zest
05 -
2 tablespoons freshly squeezed lemon juice
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
1 teaspoon Dijon mustard (optional)
09 -
1 tablespoon chopped fresh parsley or chives, for garnish
# Étapes de préparation:
01 -
Melt the unsalted butter in a medium saucepan over medium heat until it begins to bubble, without allowing it to brown.
02 -
Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until aromatic and lightly softened.
03 -
Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3 to 5 minutes so the sauce slightly thickens.
04 -
Stir in the lemon zest and freshly squeezed lemon juice, allowing the sauce to simmer for an additional 2 to 3 minutes to infuse the citrus notes.
05 -
Season with salt and freshly ground black pepper to taste. Whisk in Dijon mustard if desired for extra depth.
06 -
Remove from the heat and garnish with chopped fresh parsley or chives before serving immediately.
# Informations complémentaires:
01 -
For optimal texture, avoid boiling the cream to prevent separation.