lemon cream sauce?

Question

Hope you guys can help me with a lemon cream sauce. thanks

Answer 1

If you want one for something like fish or veggies, then this recipe is what you want

Lemon Cream Sauce

2 tablespoons butter
2 teaspoons all purpose flour
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon instant minced onion
1/4 teaspoon thyme leaves or dry basil
salt and pepper
chopped parsley



in a pan over medium heat, melt butter. Stir in flour and cook until bubbly. Remove from heat and blend in sour cream, lemon juice, soy, onion, thyme or basil, and salt and pepper to taste.



If you want a dessert type, then try this one

Lemon Sauce Recipe

Lemon sauce recipe for cake or gingerbread or other desserts.
INGREDIENTS:
1 tablespoon flour
1 cup sugar
2/3 cup water
1 egg
2 teaspoons finely grated lemon peel
1/3 cup lemon juice
1 tablespoon butter
1/2 cup heavy cream
PREPARATION:
Combine flour and sugar in top of double boiler. With a whisk, beat in the water, egg, lemon peel, and lemon juice; cook over boiling water, stirring constantly, until thickened, about 10 to 15 minutes.

Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined.
Makes about 2 cups of dessert sauce. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.

Answer 2

I'm going to assume that you don't want a sweet, dessert type of sauce, but something more along the lines of a bechemal that might go over a cheese ravioli, right? That being the case, here is something to try:

1 cup milk
1/2 cup half and half or cream
2 T butter
1/2 tsp salt
1 T flour
zest from one lemon (1/2 tsp is good)
2 T parmesan cheese

In saute pan, melt butter and add flour. Stir and cook for 1 minute. Add milk and half and half. Stir until thickened. Add salt and lemon zest. Stir in parmesan cheese and salt and pepper to taste. NOTE: if you add lemon juice to milk products it can tend to cause the milk to separate and clump.

Answer 3

I have cooked something along those lines before. I used exactly what you listed, but at the end I added some fresh cracked pepper and some lemon thyme. The thyme added a nice flavour to round out the dish. Also try and use fresh lemon juice and some really good parm that you grate yourself.

Answer 4

2 egg yolks
1/3 c. sugar
1/3 c. butter, melted
1 tbsp. lemon rind, grated
2 tbsp. lemon juice
1/3 c. heavy cream, whipped

Beat egg yolks until thick. Beat in sugar gradually. Add butter, lemon rind, and juice. Fold in whipped cream. Chill.