Easy Lemon Cream Sauce for Pasta, Chicken Etc. (Multi Purpose)

Simply perfect lemon cream sauce for pasta, fish, veggies and red meats.

Easy Lemon Cream Sauce for Pasta, Chicken Etc. (Multi Purpose)

Heavy cream based lemon garlic sauce perfect for flat strand pastas such as pappardelle and linguine, vegetables, fish, chicken and even simply prepared red meats.

5 from 3 votes

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Prep Time: 2

Cook Time: 20

Total Time: 22

Servings: cups

Calories: 262kcal

Author: Milena Perrine

Ingredients

2 cups chicken stock*
1 garlic clove minced
1 ½ lemons juice of (about 5-6 tbsp, adjust to taste)
1 ½ cups heavy cream**
½ tablespoon corn starch optional***

Instructions

In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.

Video

Notes

*Substitute with ½ tablespoon chicken base. Add it directly to the heavy cream - this will significantly shorten the time for reducing the sauce to your desired consistency.

**Must use heavy cream.

***If you are using chicken stock and you'd like to shorten the time for the sauce to thicken, mix the corn starch with 1 tablespoon cold water to create a slurry. Otherwise do not use this ingredient.

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