Lemon Cream Sauce For Vegetables Recipes

LEMON CREAM SAUCE FOR VEGETABLES

Steps:

• 1. Melt the butter in a small saucepan, then take the pan off the heat. Stir in the flour and gradually stir in 1 and 1/4 cup of the vegetable cooking liquid (or water or chicken stock). Bring to a boil and simmer for about 10 minutes.
• 2. Beat the egg yolk with 1 tablespoon of the lemon juice and 2 tablespoons of the hot sauce. Remove the sauce from heat and add in the egg mixture.
• 3. Stir in the cream. Keep the sauce warm, but do not allow to boil, or the egg and cream may curdle. Season to taste with salt and pepper, and more lemon juice, if desired. Sprinkle with chopped green onions, if desired. Serve over your favorite vegetable.

LEMON BUTTER SAUCE

Steps:

• Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
• In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful - the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
• Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
• Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
• Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
• To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.

LEMON GARLIC CREAM SAUCE

Steps:

• In a 12-inch non-stick skillet, melt butter over medium heat. Add garlic and cook for 30 seconds or until fragrant, while stirring constantly.
• Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook off the raw flour taste. Make sure not to burn it.
• Gradually add in the half and half, stirring as you pour. Season with salt and pepper, to taste. Reduce heat to medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, whisk them out. The sauce should easily coat the back of a spoon.
• Whisk in lemon juice and zest. Stir in Parmesan cheese and parsley. The cheese should immediately melt into the sauce. Serve immediately.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

LEMON BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
• Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

LEMONY VEGETABLES AND PASTA

Steps:

• In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

VEGETABLES WITH LEMON SAUCE

Steps:

• Combine cauliflower and carrot in a steamer basket over boiling water.
• Cover and steam vegetables 5-7 minutes.
• Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
• Drain.
• Meanwhile, heat chicken broth in a small saucepan.
• Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
• Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
• Drizzle lemon sauce over vegetables jut before serving.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.