Creamy lemon sauce: Recipe
Creamy lemon sauce
- 1 small onion;
- 60 ml of freshly squeezed lemon juice;
- 60 ml of white dry wine;
- 120 ml of whipping cream;
- 8 tablespoons butter;
- salt - to taste.
Cut onions into very small cubes. Put them in a small saucepan, add lemon juice and wine. While stirring, cook over medium heat for 7–8 minutes until the mass thickens.
Pour in the cream and whisk. As soon as the mixture begins to boil, reduce the heat and, stirring constantly, add a spoonful of oil. Season the sauce with salt and mix.
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