How to make a lemon sauce for chicken that's creamy, quick and so simple. Delicious served with roast chicken, turkey, rice or vegetables such as asparagus or pumpkin.
French Fast Food - and Why We Love Lemon Sauce
In France, picking up a roast chicken at the weekend market is our idea of fast food. No burgers or deep fryers in sight – just golden, spit-roasted chickens slowly turning on the rôtisserie, their fragrant juices dripping onto potatoes below. Irresistible.
At our local French market in Saint-Germain-en-Laye , the Volaille poultry stall always pulls the biggest crowd. It's impossible to miss: enormous duck filets, stuffed paupiettes, poultry sausages – and, best of all, those glistening roasted chickens.
From a Parisian heatwave (when nobody dares turn the oven on) to the first Autumn chill (cue the lost gloves and thick socks), the scent of roasting chicken fills the streets all year round.
Back home, adding this simple, creamy lemon sauce turns a good roast chicken into something even more special. It’s thick yet light, quick to make, and so good it might just replace the ketchup. Even my French husband, who raises an eyebrow at cranberry sauce ("Why serve jam with turkey?"), happily spoons it over his plate.
It’s a little extra homemade touch that makes all the difference - and it's just as good with roast asparagus or poured over little stuffed pumpkins.
Simple Creamy Lemon Sauce for Chicken
If you’re wondering how to make a creamy lemon sauce or how to mix lemon and cream without curdling, don’t worry – this method is foolproof. No faffing about with shallots, butter, or wine like a classic beurre blanc sauce or Béarnaise sauce. Just a few fresh ingredients and a whisk.
The base is good-quality chicken stock (I often buy it frozen), fresh lemon zest and juice, a splash of cream, and a little butter for that glossy finish. The secret? Gently tempering the cream mixture first – no curdling, just smooth, silky sauce.
Bonus? It’s also handy if you have egg yolks to use up (and you know how much I love that for macarons).
This really is a simple creamy lemon sauce for chicken you’ll want to keep on standby.
How to Make Lemon Sauce for Chicken
This creamy lemon sauce is so simple and avoids curdling. It's all about taking it slow and steady with the heat.
- First, gently heat the chicken stock in a saucepan. Meanwhile, whisk the egg yolks, cream and lemon zest together in a bowl.
- How do you add cream so it doesn't curdle? Off the heat, gradually whisk the hot stock into the cream mixture to temper it. This gentle step is the key to avoid curdling.
- Pour the tempered mixture back into the saucepan and return to medium heat. Whisk constantly for about 5 minutes, until the sauce thickens and turns glossy.
- Finally, whisk in the lemon juice at the end for that bright, fresh flavour.
Frequently Asked Questions
Can I use milk instead of heavy cream?
You can, but it’s not the same. Milk is much thinner and more likely to curdle with lemon juice. Stick with cream for a thick, luscious lemon sauce.
Can I mix lemon juice with cream?
Yes - as long as you temper the cream carefully with hot stock first. That way, you’ll get a creamy lemon sauce without any splitting.
How to make a thick lemon sauce for chicken?
Use heavy cream (not milk) and keep whisking over a gentle heat until it thickens. It only takes about 5 minutes.
What to Do with Leftover Egg Whites?
As egg yolks need to be used straight away, this is a handy recipe for 2 egg yolks. Don't throw both whites out! Store them in a clean jam jar in the fridge for up to 4 days or freeze. Perfect for making these egg white recipes or the following:
- Coconut macaroons (rochers coco)
- Tuile Cookies for a crunchy treat on desserts
- Financiers (French almond teacakes).
How to Serve Creamy Lemon Sauce
- Drizzle it over roasted or rotisserie chicken
- Serve with leftover turkey during the holidays
- Spoon over oven roasted asparagus or stuffed mini pumpkins.
This easy lemon sauce for chicken turns even a simple roast into something you’ll want to gather everyone around the table for. Fast food, French-style – with a homemade touch.
Creamy Lemon Sauce for Chicken
Ingredients
- 125 ml (4 floz/½ cup) chicken stock
- 2 egg yolks organic
- 1 lemon, zest and juice organic (unwaxed)
- 125 ml (4 floz/ ½ cup) heavy cream 30% fat
- pepper a few grinds of the peppermill
- 25 g (1 oz/ 2 tbsp) butter unsalted, roughly chopped
Instructions
- Bring the chicken stock to the boil in a saucepan.
- Meanwhile, whisk the yolks with the lemon zest and cream in a bowl. Off the heat, gradually whisk in the hot stock to the creamy liquid in the bowl, to temper. This will avoid curdling the sauce. Then transfer it back on to the medium heat in the saucepan.
- Add the butter and whisk constantly over a medium heat for about 5 minutes until the sauce thickens and bubbles. Grind in the pepper to taste and whisk in the lemon juice at the end of cooking for a glossy, creamy sauce.
Notes
This post was originally published 15 November 2012 but has completely updated.
Charlie
Can leftovers be frozen?
Jill Colonna
Hi Charlie, yes the sauce can be frozen. I'd keep it no longer than a month.
Thomasina
Love the recipe for creamy lemon sauce and it is so quick to make and accompany many dishes. Thank you for the easy to print recipe. Love to imagine the smell of the chickens roasting at the market.
Jill Colonna
What a lovely surprise to hear from you, Thomasina - thank you!
Lora
That lemon sauce looks incredible. Also I never thought to cook one of those little pumpkins. They are scattered all around my NYC apt. as decoration.
The Café Sucré Farine
What an amazing meal you've made from a simple rotisserie chicken! I love everything about this! Those little pumpkins look phenomenal!
Lucie
Mummy!!!
I found how we comment on the blog!
If I could, I would make you dinner tonight but I don't cook as good as you!
love:
Lucie 🙂
Jill
Oh Sweetie, so proud of you. Thanks for helping in the kitchen last night - it won't be long until you'll be showing me YOUR tricks!
Tony
am not a roast chicken addict but with a lemon sauce like this it makes all the difference - thanks for the tip, once again you're the best - great post!
Jill
THanks, Tony. It's so simple!
June S
These mini pumpkins look just yummy. I want to find them and add a pipkin of pepper. Reminds me of story telling to my grandchildren at this time of year.
Jill
Precious moments, Mum! xo
Jean-Pierre
I can smell that chicken from here! LOVE this mini pumpkin idea. I've also just decorated with these things and had no idea they're called Jack be little, either. Great job also with the lemon sauce for something different with our left-over turkey at Thanksgiving, Jill.
Jill
Glad to share, Jean-Pierre. Enjoy Thanksgiving and the leftovers!
Ann Mah
I'm in love with those petite pumpkins, especially their name! And this tangy sauce would be a wonderful accompaniment to roast turkey... or a way to liven up the dreaded roast turkey leftovers!
Jill
Good idea, Ann. Cheers to leftovers and bringing out this for something slightly different (and quick!)
Hester @ Alchemy in the Kitchen
Jill, your Macarons are divine but I love it when your savoury alter ego kicks in! What a great way to rock an already wonderful market roast chicken. These gorgeous little pumpkins really do take Cinderella to the ball.
Jill
Awe - lovely Hester! Thank you. You know, I'd LOVE to put tons of savoury recipes up but it looks rather strange on a macaron site. I'm kind of stuck in a rut here, eh?
Gerry @ Foodness Gracious
I love those stuffed pumpkins! I see so much orange chicken over here but lemon chicken is tastier i do declare!
Jill
I do declare that your orange sounds good. I'm sure this can be converted well to an orange sauce once you tire of lemon, Gerry!
Liz
Mmmmm....the lemon sauce looks perfect for your Parisian roast chicken 🙂 And your stuffed pumpkins sound simply elegant...and so yummy with the bacon and chestnuts!
Jill
Thanks, Liz. Didn't think that for things so quick to make they'd be so popular at home!
Kim - Liv Life
Oh my goodness, those little jacks are adorable!! Funny, I never thought to cook with them, I just use them for decoration (Liv was very disappointed that 3 of those little guys were our ONLY decorations for Halloween. She said "Bad Mommy". )
I know what you mean about the cold! I also know that I am totally spoiled here in San Diego, but I've had to switch from my beloved flip/flops in the morning to my fuzzy boots, and my poor little Maltese Pups are snuggling together on a warm blanket. I say bring back summer!
Jill
Well I'm sure if you cook these little pumpkins you'll be converted from decorating with them, Kim. Bring back summer indeed. Let's hibernate and wake up in Spring!
parisbreakfast
Simply gorgeous concept and execution!
Just 3 minutes in the micro for the pumps? who knew
Jill
I know! 3 mins is just fab, isn't it?
Parsley Sage
A dinner fit for a King! Those teeny pumpkins are gadorable and more than delicious. And totally sign me up for that sauce. A tart, tangy TWOFER! (sauce and egg yolk usage) Well done 🙂
Jill
Thanks, Carsley. They're both so easy but I'm now converted to this roast chicken quickie dinner!