Lemon Wine Cream Sauce
Lemon, wine, cream? Yes please! This is lovely with fish, or as a sauce for a simple pasta.
Lemon Wine Cream Sauce
3 Tablespoons of butter
1 Cup heavy cream
1 Cup dry white wine
Zest and Juice of 2 lemons
1 Tablespoon cornstarch
Melt butter in a sauce pan, add lemon zest and sizzle for a minute. In a small bowl or ramekin, mix cornstarch with the wine, then pour it into the sauce pan with the melted butter. Add the lemon juice to sauce pan and let simmer simmer for a few minutes before adding the cream. Whisk together and simmer for another 1-2 minutes. Can make 2 hours ahead, just reheat when ready to serve.
I love to serve this with salmon, or bacon wrapped shrimp. Its also delicious tossed into a simple pasta, like angle hair pasta
Cooks Note: Substitute Champagne instead of wine for a bit more bite
Lemon Wine Cream Sauce
3 Tablespoons of butter
1 Cup heavy cream
1 Cup dry white wine
Zest and Juice of 2 lemons
1 Tablespoon cornstarch
Melt butter in a sauce pan, add lemon zest and sizzle for a minute. In a small bowl or ramekin, mix cornstarch with the wine, then pour it into the sauce pan with the melted butter. Add the lemon juice to sauce pan and let simmer simmer for a few minutes before adding the cream. Whisk together and simmer for another 1-2 minutes. Can make 2 hours ahead, just reheat when ready to serve.
I love to serve this with salmon, or bacon wrapped shrimp. Its also delicious tossed into a simple pasta, like angle hair pasta
Cooks Note: Substitute Champagne instead of wine for a bit more bite
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