Lemonfruitsauce Recipes

LEMON BUTTER SAUCE

Steps:

• In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
• Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
• Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately.

LEMON SAUCE

Steps:

• Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
• Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
• Stir in remaining ingredients.
• Keep warm till ready to serve.

LEMON DESSERT SAUCE

Steps:

• In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.

EASY FRESH LEMON DESSERT SAUCE

Steps:

• Gather the ingredients.
• In a saucepan, combine sugar, cornstarch, and kosher salt. Add boiling water and whisk to blend.
• Place pan over medium heat and cook, stirring constantly until mixture is thick and clear.
• Stir lemon zest and lemon juice into sauce.
• Whisk butter into sauce, a little at a time.
• Serve sauce warm over dessert, pound cake, pancakes , or bread pudding . Enjoy.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

EASIEST LEMON DESSERT SAUCE

Steps:

• Bring lemon rind, lemon juice, sugar, and cornstarch to a boil in a saucepan over medium heat.
• Stir constantly.
• Reduce heat to simmer and cook 2 to 3 minutes or until sauce is thick.
• Remove from heat and stir in 1 teaspoon orange juice.
• Serve warm.
• Refrigerate up to 1 week.

SUMMER FRUIT SALAD WITH LEMON DRESSING

Steps:

• Make the dressing. In a small saucepan, bring to a boil the sugar, water, lemon zest and lemon juice. Continue cooking for a few more minutes, about 10-15 minutes, until the sauce begins to thicken a bit. Cool, then refrigerate. The dressing needs to be completely cool before pouring it on the fruits.
• Make the salad. In a large bowl, toss all the fruit together including the mint. When ready to serve pour the lemon dressing over and toss well.

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

EASY LEMON CREAM SAUCE (MULTI PURPOSE)

Steps:

• In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
• Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
• After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.

FRESH LEMON HERB SAUCE

Steps:

• Place all ingredients into a blender, or food processor, and blend on low for 30 seconds - 1 minute. You want the mixture to be somewhat chunky, not smooth. You can use an immersion blender, but you will need to chop the herbs a bit first.
• Serve over grilled artichokes, pasta or meat - the possibilities are endless!

LEMON FRUIT SAUCE

Steps:

• Combine all ingredients in a small bowl, stirring with a wire whisk until blended. Cover and chill at least 8 hours.

ESSENTIAL LEMON GARLIC SAUCE

Steps:

• Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

LEMON CREAM SAUCE

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.