Lemon Sauce Recipes - Sweet, Savory, Sour, Spicy, Tangy

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!

Best Ever Lemon Sauce Recipes

Classic Rich Lemon Butter Sauce Recipe for Fish and Chicken Dishes

Ingredients

1 pinch salt
3 tablespoons fresh lemon juice
1/2 lb (250 g) unsalted butter, cold
Freshly ground black pepper to taste
2 tablespoons white wine (preferably Chablis)
1 tablespoon fresh garlic, very finely chopped
1 tablespoon fresh shallot (green onion), very finely chopped

Method

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.

Classic Greek Style Egg and Lemon Sauce

Ingredients

Juice from 2-3 lemons
1 teaspoon corn starch
1/2 cup warm stock or broth
2-3 free-range eggs at room temperature

Method

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.

Lemon Dessert Sauce Recipe

Ingredients

1 tablespoon butter
1/4 teaspoon of salt
5 teaspoons cornstarch
3/4 cup granulated sugar
1 1/2 cups boiling water
1 1/2 tablespoons finely grated lemon zest
3 tablespoons freshly squeezed lemon juice

Method

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.

Classic Lemon Curd Recipe

Ingredients

2 large free-range Eggs
2-3 teaspoons lemon zest
150 g (5 oz) caster Sugar
2 large fresh-range egg yolks
85 g (3 oz) soft unsalted Butter
150 ml lemon juice (juice from 2-3 lemons)

Method

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.

Lemon and Mustard Vinaigrette Recipe

Ingredients

1/4 teaspoon sea salt
1/2 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice

Method

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.

Simple Lemon Sauce Recipe for Puddings and Desserts

Ingredients

1-1/2 cups sugar
1/4 teaspoon salt
1/3 cup cornstarch
1/3 cup lemon juice
2 tablespoons butter
2-1/4 cups cold water
3 free-range egg yolks, beaten

Method

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.

Simple Lemon-Butter Sauce Recipe with Fresh Parsley

Ingredients

3 tablespoons butter, melted
2 teaspoons grated lemon rind
1 teaspoon fresh parsley, chopped
2 teaspoons freshly squeezed lemon juice

Method

Combine all ingredients until well blended. Then, mix in the chopped parsley.

Classic Lemon Butter Sauce Recipe

Ingredients

1/4 teaspoon salt
1/2 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 teaspoon white pepper
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 1/4 cups good-quality white wine
2 teaspoons fresh parsley, chopped
4 tablespoons minced shallots (green onions)
12 tablespoons chilled unsalted butter, thinly sliced

Method

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.

Lemon and Anchovy Savory Sauce Recipe

Ingredients

1 lemon, halved
5 anchovy fillets
1/4 cup fresh parsley chopped
1/4 cup extra-virgin olive oil
6 garlic cloves, peeled and finely chopped
2 tablespoons capers, drained and patted dry
1 large pinch chilli flakes, or 1/2 fresh chilli

Method

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.

Honey and Herb Lemon Sauce Recipe for Meat or Chicken

Ingredients

1/4 cup honey
3 tablespoons flour
1 clove garlic, sliced
1/3 cup fresh lemon juice
2 tablespoons chopped sage
2 tablespoons chopped thyme
2 tablespoons unsalted butter
2 tablespoons chopped rosemary
2 cups veal stock or chicken broth
2 shallots (green onion), finely sliced
1/2 jalapeno pepper, with seeds, finely chopped

Method

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).

Lemon Caper Sauce Recipe

Ingredients

1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2-4 cloves of garlic, finely minced
2 tablespoons capers, rinsed and dried
2-4 tablespoons finely chopped parsley

Method

Whisk the lemon juice, garlic, capers and olive oil in a small bowl. Add the parsley and warm before serving.

Creamy Lemon Dressing for Salads

Ingredients

1/4 teaspoon salt, to taste
1/4 cup buttermilk or plain yogurt
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper, to taste
1 tablespoon lemon-scented olive oil (optional)
1/2 cup extra-virgin olive oil, or rice bran oil
2 tablespoons finely chopped shallot (green onion)

Method

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.

Tahini and Lemon Sauce Recipe

Ingredients

Juice of 2 lemons
4 cloves of garlic
pinch of paprika, to garnish
3 tablespoons of tahini paste
1 tablespoon olive oil (optional)

Method

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.

Mustard and Lemon Sauce Recipe

Ingredients

1 cup of light cream
juice of half a lemon
1 teaspoon fresh thyme
1 teaspoon good quality Dijon mustard
1 shallot (green onion) or a small onion, finely diced
1/2 teaspoon cornflour mixed with a little bit of cold cream

Method

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.

Choron Lemon Sauce Recipe

Ingredients

1 tablespoon water
3 free-range egg yolks
3 tablespoons white wine
1 tablespoon tomato purée
200 g (7 oz) butter, melted
3 tablespoons white wine vinegar
10 black peppercorns, lightly crushed
2 tablespoons shallots, peeled and finely chopped
1 teaspoon fresh tarragon leaves, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley

Method

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.

Lemon Posset Recipe (Medieval drink)

Ingredients

2 lemons
Pinch of nutmeg
Pinch of ginger
1 tablespoons candied peel
125 g (4 1/2 oz) caster sugar
425 ml (16 fl oz) double cream
1 tablespoons flaked almonds, toasted

Method

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.

Lemon and Garlic Cream Sauce Recipe for Pasta

Ingredients

Juice of 1 lemon
1/4 teaspoon salt
1 1/2 cups full cream
Zest of 1 lemon, grated
1/2 cup grated Parmesan cheese
1 teaspoon fresh garlic, crushed

Method

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.