Lemon garlic cream sauce recipe – Food 4 Kitchen

Lemon garlic cream sauce recipe - Food 4 Kitchen

Lemon garlic cream sauce is a versatile sauce that can be paired with many different seafood dishes. The key ingredient in this sauce is heavy cream, which thickens the sauce and adds lots of flavors. Lemon juice helps to balance out the richness of the heavy cream while giving it a clean finish. Garlic is blended into the sauce for added complexity. Fresh parsley brings color and freshness to this dish.

Lemon garlic cream sauce

Lemon garlic cream sauce

Ingredients for lemon garlic cream sauce

  • 1/4 cup heavy cream.
  • 2 tablespoons butter.
  • About 1 large lemon’s worth of lemon juice (one tablespoon).
  • 2 cloves garlic, chopped.

Preparation for lemon garlic cream sauce

  • A saucepan is a good place to melt the butter. For 30 seconds, saute the garlic until it is aromatic. Bring the heavy cream to a simmer and heat through.
  • Adding lemon juice and bringing it to a boil will do the trick. Lower heat to medium-low, cover, and allow to simmer for 15 minutes or until thickened slightly. Boiling the mixture will cause it to curdle. If salt is needed, adjust the seasoning.
  • Serve over fish or add to lobster bisque or asparagus soup for an interesting twist on classic seafood recipes.

Preparation for lemon garlic cream sauce

Preparation for lemon garlic cream sauce

Cooking notes for lemon garlic cream sauce

  • The sauce can be made ahead and reheated in a saucepan on the stovetop or in the microwave.
  • The sauce can be frozen for up to 3 months and thawed in a pot on the stovetop.
  • Leftovers should be refrigerated for no longer than 3 days to prevent bacterial growth.
  • Some chefs serve the sauce with bread bowls instead of pasta.
  • The sauce can be made alcoholic by adding vodka in place of or in addition to the lemon juice.
  • Grilled fresh fish is best served with lemon garlic cream sauce, but it also is excellent as a tarter sauce on salmon or grilled steak dishes.
  • Brews and bitters are excellent with this sauce: a lovely Royal Bishop and a dry (dry malt vintage ale) complement each other well and pair well with this dish for those who like both the crisp tartness of acidity and the richness of cream sauces rather than just one flavor profile only.

Brews and bitters are excellent with this sauce

Brews and bitters are excellent with this sauce

Some questions about lemon garlic cream sauce

How does cream sauce differ from milk or gravy?

The cream is thicker than either dairy milk (whole or skim) or fat-free milk. In addition, a cream sauce is generally slightly tart, tangy, and often has chills of spices added at the end. Cream sauces do not boil as much as a thickened milk sauce. Milk and potato are both common ingredients in a cream sauce. Your choice may come down to a category of taste: creamy or dairy/slightly sweet with some tartness – your preference will likely play into this decision, depending upon how much you like your food both hot, cold, and room temperature.

Is lemon garlic cream Sauce an egg?

No egg is generally referred to as a liaison or emulsion (a mixture of two mutually insoluble liquids that don’t mix such as oil and water). Egg yolks are a common ingredient when it comes to liaison sauce, but not all cream sauces have egg yolks in them.

What are some other sauces similar to lemon garlic cream sauce?

Lemony chicken which is savory. Lemony chicken is prepared with the use of lemon juice, lemon zest, and chicken. The sauce is usually served with vegetables such as steamed broccoli, carrots, or cauliflower.

Bay shrimp and grits which is a Southern dish that uses shrimp as an ingredient as well as grits – cornmeal made from ground maize (corn). Grits are cooked just the same way as polenta but without any added water, resulting in a thicker paste that has more body than standard polenta.

Is this a herbed sauce?

There is no herb such as basil, thyme, rosemary, or oregano that exists in real life on the shelves of grocery stores. The herbs used in dishes such as lemon garlic cream sauce are created using flavorings that create a flavor similar to those herbs in real life.

This dish is not ketchup

This dish is not ketchup

Is this commonly served with something else?

This is a delicate sauce, and it can be served over fish or lobster and also as a tarter sauce for other seafood dishes such as the aforementioned salmon or grilled steak. It’s also good on top of bread bowls for the perfect brunch dish. The sauce pairs with a crisp golden ale such as an Amber or Brown Stout.

How can you make the sauce to be tougher or softer?

The sauce is meant to be served in a more cooked soft form and it is easily able to be made slightly more liquid by adding a small amount of milk to the sauce (or cream). It is also possible for the sauce to become too thin if it has been brought up too high with heat before being covered. In these instances, sprinkle some flour over the top of the sauce and whisk it thoroughly. This will help thicken the product and bring back some substance.

How can heavy cream be substituted?

Ingredients such as sour cream, low-fat yogurt, and mayonnaise are good substitutes for dairy cream. In addition, heavy whipping cream can be substituted for by combining equal parts of half-and-half with whole milk or light cream.

How does this taste?

The taste of lemon garlic heavy cream sauce is complex and inviting to the palate. The garlic adds complexity while the lemon juice brings crispness to the overall flavor profile. The butter acts as a vehicle to bring all of these flavorings together perfectly without overwhelming any of the other components within the dish.

Lemon garlic cream sauce is a creamy sauce meant to add flavor and richness to any dish that is cooked with this item as an ingredient. The addition of lemon juice brings brightness and zing to the tongue and acts as a perfect foil for the garlic.

The butter adds richness and makes this sauce taste fantastic with grilled fish or meats, or on top of bread bowls for a delicious brunch dish. The dish is generally served cold but can be served warm as well if preferred by heating it directly in the pan without letting it boil hard. This sauce pairs especially well with amber ales such as Brown Stout or an Amber ale.

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