Creamy Lemon Sauce for Chicken
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 people
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Calories
92 kcal
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Course
Side Dish, Condiments
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Cuisine
French
Creamy Lemon Sauce for Chicken
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Quick and easy savoury lemon sauce to serve with roast chicken, turkey or to accompany vegetables.
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Ingredients
- 125 ml (4 floz/½ cup) chicken stock
- 3 egg organic, yolk
- 1 lemon organic (unwaxed, zest and juice
- 100 ml (3.5 floz) whipping cream 15% fat (less than ½ cup; 0.4, half fat, crème fleurette
- black pepper a few grinds of the peppermill
- 25 g (1 oz) butter unsalted, roughly chopped
Instructions
- Bring the chicken stock to the boil in a saucepan.
- Meanwhile, whisk the yolks with the lemon juice, zest and cream in a bowl. To temper the egg yolks, pour over the hot stock then transfer the liquid back into the pan over a medium heat.
- Add the butter and whisk constantly over a medium heat for about 5 minutes until the sauce thickens and bubbles. Whisk for a further 5 minutes or until the sauce is thicker and glossy. Season to taste.
Notes
- I deliberately don't salt the sauce with as there is enough in the chicken stock. However, feel free to season to your own taste.
- Also delicious with stuffed mini pumpkins.
- Good wine varietals that pair with lemon sauce: any 'creamy' chilled whites such as Chardonnay, Chenin Blanc, Marsanne, Roussane or Viognier are my personal favourites as they are buttery and fruity. So, a Côte du Rhône white to a Burgundy chardonnay to a Condrieu.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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