Lemon Cream Sauce

Lemon Cream Sauce

This luscious sauce lights up with a blend of flavors. Lemon, garlic, and a kiss of spice come together in a creamy sauce that’s the perfect complement to a variety of dishes. It goes with fish and chicken, veggies of any kind, and of course, is perfect with all types of pasta. It’s a handy way to dress up the everyday ingredients you find in your kitchen.
Course Sauce
Cuisine American, European


  • 3 tablespoons butter
  • 4 garlic cloves minced
  • 1/4 teaspoon Cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups white wine
  • 1 1/2 cups heavy cream
  • 1 lemon zest & juice
  • 1/3 cup grated Parmesan cheese
  • 3 sprigs flat leaf parsley finely chopped
  • Kosher salt to taste
  • Black pepper to taste


  • Melt the butter in a large saucepan or skillet at a medium-high setting.
  • Sauté the garlic for about a minute, until fragrant, stirring constantly.
  • Add the flour and Cayenne pepper, stirring together. Let it cook for about another minute, until the mixture is a golden brown color.
  • Add the lemon zest and juice, stirring constantly, and cook for about 2 minutes.
  • Pour in the white wine as you stir. It should begin to thicken immediately.
  • Let it simmer for a couple of minutes, and season with salt and pepper.
  • Add the cream next, stirring constantly. If the sauce is too thick, you can add a little more wine or some chicken broth.
  • Add the Parmesan all at once, and stir as it melts.
  • Sprinkle the parsley in last, and serve immediately.
Keyword Lemons
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