Lemon and Cream Sauce
2 servings
10 minutes
Lemon and cream sauce is the embodiment of elegance in French cuisine. Its origins trace back to the tradition of delicate dressings accompanying haute cuisine dishes. The brightness of lemon combines with the velvetiness of cream, creating a harmonious balance of acidity and softness. Notes of black pepper add piquancy, while salt enhances the natural flavors of the ingredients. This sauce perfectly complements seafood, light salads, and poultry dishes, imparting freshness and tenderness. Its texture is airy and its taste refined, making it an indispensable element of exquisite meals. Serve it chilled or slightly warm, enjoying its sophisticated aftertaste.
1
Prepare all the ingredients.
2
Pour salt and pepper into a bowl and add strained lemon juice.
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Stir with a teaspoon until the salt dissolves.
4
Pour the cream in a thin stream, continuously stirring the mixture with a fork or whisk.
- Double cream 40% fat: 0.3 l
5
Once the sauce thickens, serve it at the table.
