I never expected a Creamy Lemon Sauce to hinge on a single pantry staple, and the small twist I used made me rethink how I cook salmon.

Jump to Recipe

I can’t stop tinkering with this Lemon Cream Sauce; it started as a curiosity and turned into something I reach for on busy nights. I love how heavy cream takes on a silky texture with bright lemon zest, making flavors pop without shouting.

It’s not fussy but somehow feels special, and every time I taste it I notice a new note that wasn’t there before. It sits proud among other dishes in Delicious Sauce Recipes and somehow slides right into Sauces For Noodles.

If you like sauces that quietly surprise you, this one will keep you guessing.

Ingredients

Print Recipe (No Advertisments)

Rich in fat and calories, little protein, no fiber, adds silky mouthfeel and richness.
Pure fat, negligible protein or fiber, gives creaminess and slight savory note, caloric dense.
Good source of protein and calcium, some fat, salty umami flavor, packs savory depth.
Provides vitamin C, tart acidic brightness, low calories, cuts richness with fresh citrus lift.
Tiny amounts of protein and fiber, pungent savory bite, adds aromatic depth and warmth.
No nutrients really, enhances flavors, balances acidity and richness, more taste less calories.
Low calories, small vitamin and mineral boost, herbal freshness, brightens color and flavor.

Ingredient Quantities

1 cup heavy cream

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

zest of 1 lemon (about 1 tablespoon)

juice of 1 lemon (about 2 tablespoons)

1 small garlic clove, minced

salt, about 1/2 teaspoon, or to taste

freshly ground black pepper, about 1/4 teaspoon

1 tablespoon chopped fresh parsley (optional)

How to Make this

Print Recipe (No Advertisments)

1. Grate about 1/2 cup freshly grated Parmesan finely, zest 1 lemon and squeeze about 2 tablespoons juice, mince 1 small garlic clove and chop 1 tablespoon parsley if using.

2. Warm 1 cup heavy cream a bit in a microwave for 20 seconds or let it sit at room temp so it wont shock the sauce later.

3. In a medium saucepan melt 2 tablespoons unsalted butter over medium heat, add the minced garlic and cook 30 to 45 seconds until fragrant, dont let it brown.

4. Pour in the warmed cream, bring to a gentle simmer then reduce to low and let it thicken slightly, about 4 to 6 minutes, stir occasionally so it doesnt stick.

5. Stir in the lemon zest and the lemon juice, taste for brightness, add more juice if you want it tangier.

6. Remove the pan from heat or keep it on the lowest flame, add the Parmesan a little at a time, whisk or stir until smooth and fully melted, avoid boiling or the cheese will get grainy.

7. If the sauce looks too thick or breaks, whisk in a splash of reserved pasta water or another tablespoon of cream to smooth it out.

8. Season with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste and adjust.

9. Stir in the chopped parsley if using, let the sauce sit 30 seconds to settle, then serve warm over pasta, chicken, or vegetables.

10. Tip: grate the Parmesan fresh, dont use pregrated powders, and always add cheese off high heat for the creamiest result.

Equipment Needed

1. Medium saucepan, for melting butter and simmering the sauce
2. Microplane or fine grater, for grating fresh Parmesan and zesting the lemon
3. Chef knife and cutting board, to mince the garlic and chop parsley
4. Measuring cups and spoons, for the cream, butter, lemon juice and seasonings
5. Microwave safe measuring cup or small bowl, to warm the cream briefly and hold reserved pasta water
6. Whisk, to smooth in the cheese and prevent graininess
7. Wooden spoon or heatproof spatula, for stirring while it thickens
8. Small bowl or ramekin, to hold the grated cheese, minced garlic or mixed lemon before adding

FAQ

Q: Can I make this sauce ahead of time? A: Yep. Cool it, put in an airtight container and refrigerate up to 3 days. Reheat gently over low heat and stir often. If it gets too thick, whisk in a splash of warm cream, milk or reserved pasta water.

Q: Will the sauce thicken as it cools? A: Yes it will. Heavy cream and cheese set up when cool, so expect it to firm a bit. Thin it with a little hot cream, milk or pasta water when reheating.

Q: Can I use milk or half and half instead of heavy cream? A: You can, but sauce will be thinner and more likely to split. Half and half is the better swap than plain milk. To help body, simmer a minute longer or stir in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) before heating.

Q: My sauce separated or looked curdled, how do I fix it? A: Usually from overheating or too much acid. Take it off the heat, whisk in a tablespoon of cold butter or a splash of cream to bring it back. An immersion blender will also smooth it out fast.

Q: How salty will it be with Parmesan? Should I add more salt? A: Parmesan is salty, so don’t add the full salt amount at first. Taste near the end after the cheese and lemon are in, then adjust. Lemon can make things taste saltier too, so go easy.

Q: What goes well with this lemon cream sauce? A: Toss with pasta and reserved pasta water, spoon over grilled chicken, fish, or roasted veggies. A sprinkle of fresh parsley brightens it up.

Lemon Cream Sauce Recipe Substitutions and Variations

Heavy cream: 3/4 cup whole milk + 1/4 cup melted butter (sauce will be a bit lighter, it’s fine); or half and half for a milder creaminess; or full‑fat canned coconut milk for dairy free, note the coconut flavor.
Unsalted butter: salted butter (skip or cut back on added salt by ~1/4 tsp); or extra virgin olive oil for a lighter, slightly fruity finish; or ghee for a deeper, nutty note.
Parmesan cheese: Pecorino Romano for a sharper, saltier edge (reduce added salt); or Asiago; or nutritional yeast as a vegan/low‑dairy option (use a bit more for same umami).
Lemon juice/zest: lime juice for similar acidity; or white wine vinegar (use about half the amount and taste as you go); or bottled lemon juice in a pinch, but keep fresh zest if you can for the bright aroma.

Pro Tips

1) Warm the cream first so it wont shock the sauce later. Cold cream plus hot pan is how you get grainy, split sauce, so heat it gently and keep the pan on very low when you add cheese.

2) Add the Parmesan off the heat and in small handfuls, stirring until totally melted. Parmesan melts better when grated fine, and remember it already has salt so taste before you dump in more.

3) If the sauce starts to break dont panic, whisk in a tablespoon or two of hot reserved pasta water or another splash of warm cream until it comes back together. The starch in pasta water helps everything emulsify again.

4) Use lemon zest for bright flavor and add juice slowly so you dont over-acidify and risk curdling. Also dont brown the garlic in the butter, you just want it soft and fragrant not bitter.

Lemon Cream Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I never expected a Creamy Lemon Sauce to hinge on a single pantry staple, and the small twist I used made me rethink how I cook salmon.

Servings

servings

Calories

309

kcal

Equipment: 1. Medium saucepan, for melting butter and simmering the sauce
2. Microplane or fine grater, for grating fresh Parmesan and zesting the lemon
3. Chef knife and cutting board, to mince the garlic and chop parsley
4. Measuring cups and spoons, for the cream, butter, lemon juice and seasonings
5. Microwave safe measuring cup or small bowl, to warm the cream briefly and hold reserved pasta water
6. Whisk, to smooth in the cheese and prevent graininess
7. Wooden spoon or heatproof spatula, for stirring while it thickens
8. Small bowl or ramekin, to hold the grated cheese, minced garlic or mixed lemon before adding

Ingredients

1 cup heavy cream
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
zest of 1 lemon (about 1 tablespoon)
juice of 1 lemon (about 2 tablespoons)
1 small garlic clove, minced
salt, about 1/2 teaspoon, or to taste
freshly ground black pepper, about 1/4 teaspoon
1 tablespoon chopped fresh parsley (optional)

Directions

Grate about 1/2 cup freshly grated Parmesan finely, zest 1 lemon and squeeze about 2 tablespoons juice, mince 1 small garlic clove and chop 1 tablespoon parsley if using.
Warm 1 cup heavy cream a bit in a microwave for 20 seconds or let it sit at room temp so it wont shock the sauce later.
In a medium saucepan melt 2 tablespoons unsalted butter over medium heat, add the minced garlic and cook 30 to 45 seconds until fragrant, dont let it brown.
Pour in the warmed cream, bring to a gentle simmer then reduce to low and let it thicken slightly, about 4 to 6 minutes, stir occasionally so it doesnt stick.
Stir in the lemon zest and the lemon juice, taste for brightness, add more juice if you want it tangier.
Remove the pan from heat or keep it on the lowest flame, add the Parmesan a little at a time, whisk or stir until smooth and fully melted, avoid boiling or the cheese will get grainy.
If the sauce looks too thick or breaks, whisk in a splash of reserved pasta water or another tablespoon of cream to smooth it out.
Season with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste and adjust.
Stir in the chopped parsley if using, let the sauce sit 30 seconds to settle, then serve warm over pasta, chicken, or vegetables.
Tip: grate the Parmesan fresh, dont use pregrated powders, and always add cheese off high heat for the creamiest result.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.