Lemon Cream Sauce

LAST UPDATED: Sep 07, 2018 | PUBLISHED: Mar 28, 2011 | By: Julie Blanner
One of my favorite basic sauces is an easy lemon cream.  It’s light for Spring and Summer and is the perfect foundation for so many combinations.  As you can see, I prefer mine plain or with chicken, while my husband loves to top his {as shown with red peppers and tofu}.

I also recommend shrimp, scallops or peas.
I prepared these on a fresh bed of spaghetti.  It truly doesn’t get better than that!
3 Tbsp butter
1 c white wine
1/3 c lemon juice
2 tsp salt
1 c heavy cream
fresh grated parmesan
Warm butter over medium heat.  When melted, add wine, lemon juice and salt.  Cover and allow to reduce for 3 minutes.  Whisk in cream and reduce to a simmer.  Continue to stir for 5 minutes.  Drop drained pasta into the skillet and toss until well coated.  Top with fresh grated parmesan.
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