There are many wonderful lemon sauce options - sweet and savory, tangy and sour, spicy and aromatic, that enhance the enjoyment of main dishes, desserts, snacks and treats. There are also many creamy lemon sauces that are paired with herbs such as parsley, dill, shallots, garlic and capers for chicken, seafood and pasta dishes. But, good lemon sauce recipes are difficult to find.
This article solves this problem by providing a collection of the best ever lemon sauce recipes for sweet and savory dishes that will inspire and amaze you. Enjoy!
Place the shallot and garlic in a deep pan, add the fresh lemon juice and white wine. Bring to the boil and then simmer vigorously, stirring often, until the volume of the mixture is reduces by half. Reduce the heat to low. Then, lowly add tiny pieces of cold butter (in small cubes), while whisking continuously, to maintain a smooth texture. Season with salt and pepper. Strain the sauce through a sieve to remove any solids.
Add the lemon juice and 1 tablespoon of water to a small saucepan. Sprinkle the corn starch on top and whisk well until dissolved. Break the eggs and whisk thoroughly in a separate bowl. Slowly add warm stock or soup to the eggs and whisk continuously to warm the eggs without separating them. Then gradually pour the egg mixture into the saucepan with the lemon juice, whilst constantly stirring. Heat the sauce while stirring until it is hot, but not boiling.
Add the granulated sugar, cornstarch, and salt to a saucepan and then pour in the boiling water and cook over moderate heat, stirring continuously, until the sauce is thick and clear. Mix in lemon juice and zest and butter in small cubes. Whisk to combine well. Serve warm over cakes, desserts, pies or bread pudding.
Cream the butter and sugar in a small saucepan. Add the eggs and extra yolks one at a time, while whisking continuously. Add the lemon juice and zest, and whisk for about 1 minute until well combined. Don't worry if the mixture is slightly curdled, as that is expected. Heat the mixture continuously over moderate heat until it begins to thicken. Test by dipping a spoon into the mixture and cooling slightly. When your finger leaves a path through the curd on the back of the spoon, it is ready. Transfer the lemon curd small boiled jars. Seal the jars and chill in the refrigerator. The curd will thicken further as it cools.
Combine the mustard with lemon juice and salt in a small bowl. Slowly drizzle in the olive oil while whisking constantly. Taste the sauce and add extra salt, olive oil or lemon juice, to achieve your desired taste and acidity.
Combine the cornstarch, sugar, salt with the water in a large saucepan until smooth. Bring the mixture to a boil over moderate heat, stirring continuously. Remove the saucepan from the heat. Stir a small amount of the mixture into egg yolks to warm them. Add the egg yolks to the pan, stirring constantly. Bring the mixture to a simmer and cook and while stirring for 2 minutes. Remove from the stove and whisk in the lemon juice and butter.
Combine all ingredients until well blended. Then, mix in the chopped parsley.
Combine the wine, shallots and lemon juice in a small mixing bowl. Melt 4 tablespoons butter in a sauté pan over low heat. Gradually add the flour and whisk until well combined. Increase the heat to moderate-high, and stir until flour is brown in color but not burned (generally about 5 minutes). Add the wine mixture, and whisk until the sauce thickens and becomes smooth (about 1 minute). Reduce the heat to moderate-low. Simmer for 2-3 minutes to reduce the volume to about 1/4 cup. Take the pan off the heat and gradually add the chilled sliced butter whisking stirring constantly. Season with salt and pepper. Serve warm.
Add the oil to a heavy pan and heat to moderate-high. Add the garlic, anchovies, capers and chilli. Cook, while stirring with a wooden spoon until the garlic starts to brown and the anchovies dissolve (about 3-5 minutes). Remove from the heat, add the parsley and squeeze in the lemon juice.
Heat a heavy pan to moderate-high heat. When hot, add the butter, garlic, shallots and jalapeno. Sauté until softened (1-2 minutes). Add the sage, thyme and rosemary, and sauté for 1 extra minute more. Add the lemon juice and honey. Make a paste by mixing the flour with 1 tablespoon of water and then add to the pan and mix through to pan. Add veal stock or chicken broth. Lower the heat and stir until the sauce thickens so that it coats the back of a spoon (generally about 5 minutes).
Whisk the lemon juice, garlic, capers and olive oil in a small bowl. Add the parsley and warm before serving.
Soak the shallots in cold water for five minutes. Drain and dry on a doubled-over paper towel. Combine with the salt and lemon juice in a small bowl and add the shallots. Set aside for 15 minutes. Sprinkle with pepper. Then, add the olive oil and buttermilk or yogurt and whisk to combine. Chill before serving as a salad dressing.
Place the garlic and a large pinch of sea salt in a pestle and crush to a paste with a mortar. Transfer the mixture to a small bowl and mix in the tahini paste with a whisk. Slowly add the lemon juice while whisking and add more or lemon juice and season with salt to taste. Chill before serving, topped with paprika and drizzle of olive oil.
Heat a heavy pan over over medium heat. When hot, add the shallot or onion, and cook until translucent. Add the mustard, cream, thyme and lemon juice.
Stir the cornflour mixed with a little cream to the mixture and cook and stir until the sauce thickens a little. Remove the pan from the heat and set aside to cool. Serve warm or cold.
Place the white wine vinegar, black peppercorns, shallots, white wine and tarragon into a heavy saucepan or sauté pan and bring to the boil. Then, lower the heat to a simmer and cook until the liquid has reduced to about 1/4 cup. Then, add the water and tomato purée and whisk briskly to combine well. Slowly whisk in the egg yolks, and cook for 3-4 minutes over a low heat. Then, gradually pour in the melted butter in a thin, steady stream, while whisking continuously. Mix until the sauce thickens. Season with salt and freshly ground black pepper to taste. Then, strain the sauce through a fine sieve, discarding the solids. Serve warm, with parsley added just before serving.
Remove the zest and juice the lemons and transfer to a small pan with the sugar. Heat over moderate heat until it is just about to boil and then simmer and stir to dissolve the sugar. Set aside to cool a little. Pour the cream into another heavy pan with a thick base. Add the spices and heat gently until it comes to the boil. Then, pour the cream into the syrup, whisking well to mix thoroughly. Sieve the mixture into a jug and then pout into ramekins, browning the top with a blowtorch. Allow to cool, and then chill in the refrigerator for several of hours until set. Serve cold topped with almonds and peel.
Heat the cream in a heavy metal skillet until just about to boil. Add the juice and zest of 1 lemon while stirring. When it thickens reduce the heat and add the garlic powder and salt. Cook for 1-2 minutes. Add the cheese and stir until melted. Serve as a sauce for your favorite pasta.