Quick Lemon Cream Sauce
This lemon cream sauce is easy to make, on the table in under 2 minutes.
Why This Recipe Works
- Quick and easy creamy lemon sauce
- Delicious with salmon, white fish, chicken and vegetables
- Drizzle it over leftovers to make them extra yum!
Ingredients you will need
What is lemon cream sauce made of?
- butter
- cream
- lemon juice
- garlic powder
- parsley
Ingredient Notes and Substitutes
- Garlic powder: You can use garlic powder or garlic granules, I find fresh minced garlic is too strong in this recipe as the cooking time for this sauce is so short.
- Parsley: Fresh parsley or dried parsley is fine to use.
How to make a lemon cream sauce in the microwave
Below are illustrated step-by-step instructions to make my lemon garlic butter sauce recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Place all ingredients in a small microwave-proof bowl or jug.
Step two: Heat on medium power for 20-second bursts in the microwave, whisk well after each burst, until the butter is melted and the sauce is smooth and velvety. (In my microwave this process takes 3 bursts).
You don't want to overheat the cream, ie you just want it warm enough to melt the butter this will give you a thick sauce.
Season with salt and pepper (typically I find the salted butter is enough, but this will depend on your palate).
Serve
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Top Tips
Here is how you can make this lemon cream sauce perfectly every time!
- Let's be honest this is a very simple recipe so not much can go wrong
- If your sauce is very thin, it just means the cream got a bit hot, no worries, leave the sauce to cool and it will start thickening up.
- Store leftover sauce in the refrigerator for up to 4 days. Warm it with a couple of bursts in the microwave when you want to serve it again.
Ways to use lemon cream sauce
- It is lovely drizzled over poached chicken breast to make it an easy family dinner.
- Serve it with salmon nuggets, homemade chicken nuggets or chicken rissoles.
- Try it with parmesan roast cauliflower or cauliflower fritters
- It is to die for with eggs, particularly cloud eggs
Lemon Cream Sauce
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Ingredients
- 50 grams butter (chilled)
- 60 mililitres cream ¼ cup
- 2 Tablespoons lemon juice 30 mls
- ½ teaspoon garlic powder
- 2 teaspoons parsley
Instructions
- Place all ingredients in a small microwave-proof bowl or jug.
- Heat on medium power for 20-second bursts in the microwave, stirring/whisking well after each burst, until the butter is melted and the sauce is smooth and velvety. (In my microwave this process takes 3 bursts). You don't want to overheat the cream, ie you just want it warm enough to melt the butter this will give you a thick sauce.
- Serve
Notes
- Let's be honest this is a very simple recipe so not much can go wrong
- If your sauce is very thin, it just means the cream got a bit hot, no worries, leave the sauce to cool and it will start thickening up.
- Store leftover sauce in the refrigerator for up to 4 days. Warm it with a couple of bursts in the microwave when you want to serve it again.
- Garlic powder: You can use garlic powder or garlic granules, I find fresh garlic is too strong in this recipe as the cooking time for this sauce is so short.
- Parsley: Fresh parsley or dried parsley is fine to use.
Nutrition
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Excellent! Such a quick and easy sauce to make for a ‘get me out of trouble’ situation. Very tasty even without garlic.