Quick Lemon Cream Sauce

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This lemon cream sauce is easy to make, on the table in under 2 minutes.

A small green ramekin of yellow sauce with a wooden spoon, and dripts of sauce on the table top.

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
Cream, butter, 2 lemons, and 2 spice jars on a white marble kitchen bench.

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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used cream, parsley flakes garlic granules and butter from their range in this recipe.


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.

Cream, parsley and cubed butter in a small microwave proof 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.

A spoonful of yellow sauce being held above a microwave jug of sauce.
In this photo, you can see the sauce is a little thin, I heated the cream a bit much, but as you will see in later photos the sauce will thicken as it cools a little.

Season with salt and pepper (typically I find the salted butter is enough, but this will depend on your palate).

Serve


Lemon cream sauce being spooned from a green ceramic ramekin.

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.
A yellow sauce being drizzled over green beans from a wooden spoon.

Ways to use lemon cream sauce

Slices of chicken breast on mashed potatoes with green beans and a yellow sauce.

If you made my Lemon Cream Sauce Recipe  or any other recipes on the blog please :

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A small green ramekin of yellow sauce with a wooden spoon, and dripts of sauce on the table top.

Lemon Cream Sauce

Easy lemon cream sauce, one minute to make in the microwave, it is perfect for fish, chicken, salmon or drizzled over vegetables.
Print Pin Rate
Course: Dips Dressings Sauces
Cuisine: New Zealand
Keyword: lemon cream sauce, lemon butter sauce, microwave lemon sauce
Diet: Egg Free, Gluten free, vegetarian
Servings: 6 servings
Calories: 96kcal

RATE THIS RECIPE

4.80 from 20 votes

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

Serving: 1serve | Calories: 96kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 21mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.03mg

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