Creamy Lemon Sauce

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Description

Quick and easy savoury lemon sauce to serve with roast chicken, turkey or to accompany vegetables.

Ingredients

• 200 ml (7 floz) Chicken stock
• 3 Egg yolks organic
• 1 lemon, zest and juice organic (unwaxed)
• 100 ml (3.5 floz) whipping cream (crème fleurette) 30% fat

Instructions

• Bring the chicken stock to the boil in a saucepan.
• Meanwhile, whisk the yolks with the lemon juice, zest and cream in a bowl then gradually whisk the mixture into the hot stock.
• Keep whisking over a medium heat until the sauce thickens and bubbles.

Notes

I deliberately don't season the sauce with salt and pepper as the roast chicken is seasoned and I love the plain creamy lemon. However, feel free to season to your own taste.

Also delicious with stuffed mini pumpkins.

Good wine varietals that pair with lemon sauce: any 'creamy' chilled whites such as Chardonnay, Chenin Blanc, Marsanne, Roussane or Viognier are my personal favourites as they are buttery and fruity. So, a Côte du Rhône white to a Burgundy chardonnay to a Condrieu.