Creamy Lemon Sauce for Chicken
How to make a lemon sauce for chicken that's light, creamy, quick and so simple. Delicious served with roast chicken, turkey, rice or roasted vegetables such as asparagus or pumpkin.
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
Seasoning: I deliberately don't salt the sauce with as there is enough in the chicken stock. However, feel free to season to your own taste.
Serve this creamy lemon sauce with chicken - also delicious with stuffed mini pumpkins and oven roasted asparagus.
Matching wines with lemon sauce: any 'creamy' chilled whites such as Chardonnay, Chenin Blanc, Marsanne, Roussane or Viognier are great with lemon as they're buttery and fruity. Go for a Côte du Rhône white, a Burgundy chardonnay or a Condrieu for something special.