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Creamy Lemon Sauce for Chicken

Quick and easy savoury lemon sauce to serve with roast chicken, turkey or to accompany vegetables.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 people
Calories: 92 kcal
Course: Side Dish , Condiments
Cuisine: French

Ingredients

  • 125 ml (4 floz/½ cup) chicken stock
  • 3 egg yolks organic
  • 1 lemon, zest and juice organic (unwaxed)
  • 100 ml (3.5 floz) half fat whipping cream (crème fleurette) 15% fat (less than ½ cup; 0.4)
  • pepper a few grinds of the peppermill
  • 25 g (1 oz) butter unsalted, roughly chopped

Instructions

    Cup of Yum
  1. Bring the chicken stock to the boil in a saucepan.
  2. 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.
  3. 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.