Easy Creamy Lemon Sauce

5 from 4 votes

This lemon cream sauce will easily become a weekly meal staple. It can easily elevate everything from chicken to pork, veggies, and noodles.

Prep Time5

Cook Time5

Total Time10

Course: Sauce

Cuisine: Italian

Servings:

Calories: 281kcal

Cost: £1.08

2 lemons (£0.60)
2 cloves of garlic, finely chopped (£0.39)
150 g boursin (£2.32)
Fresh parsley, finely chopped (£0.52)
50 g butter (£1.99/5=£0.50)

Note: if serving with chicken, fry the 300g chicken breast with 1 tbsp olive oil for around 6 minutes. Season with salt and pepper. Set aside and deglaze the pan with a splash of stock, the proceed with step 1
To a large frying pan, add the butter, garlic and the zest of 1 lemon. Fry over a low heat for around 3 minutes.
Next, add the boursin to the pan and loosen with a splash of stock. Once slightly loosened, continue to slowly pour the stock into the pan whilst continuously stirring to incorporate the stock into the boursin.
Add the juice of 1 lemon, 1/2 tbsp of white wine vinegar, a pinch of salt and lots of black pepper into the pan. Cook until thickened slightly, for around 2 minutes, or until your desired consistency is achieved.
Top with some decorative lemon slices, some fresh parsley and more black pepper.

To prevent curdling, combine the lemon juice, cream cheese, and stock carefully. Cook the sauce over low heat—not medium—and slowly add the lemon juice and stock while whisking continuously. Whisking thoroughly is key to keeping the sauce smooth.
Stays fresh for 4–5 days and is perfect to have on hand for quick meals throughout the week.
This sauce is incredibly versatile and packed with flavor—you’ll want to pour it over just about everything! Try it with pan-fried tofu, stir-fried noodles, or any dish that needs a rich, zesty boost.
Don’t forget to season generously with black pepper.