How to make lemon pepper sauce
This sauce can be made under 10 minutes and is perfect for easy dinners. Melt butter in a frying pan or skillet then add crushed or minced fresh garlic. Allow to cook for a few seconds, stirring the garlic into the butter. Pour in the heavy or whipping cream, fresh lemon juice and freshly cracked pepper. Bring the sauce to a simmer and allow to cook for 5 minutes until the sauce easily coats the back of a spoon. Remove from the heat, stir in the finely grated Parmesan and chopped parsley. I like blitzing chunks of Parmesan in my food processor or high-powered blender to get it nice and fine. Stir the sauce, adjust seasoning if necessary then stir in cooked pasta.
How to thicken cream sauce
Reducing a cream sauce for a few minutes (while simmering), will thicken the sauce without anything added. However, if you want a much thicker sauce, using cornstarch (or cornflour) will do the trick. Mix 1 tbsp of cornstarch with 1 tbsp of water and pour into the simmering sauce, allow to cook for a few minutes until the sauce is thick and smooth.
Freezing and making ahead
Freezing instructions: I wouldn’t recommend freezing cream sauces as the consistency can change once thawed, however the taste will still be fine. A sauce stabilized with a starch will thaw better than one without. Making ahead: This sauce can be made up to 2 days in advance and kept in an airtight container in the fridge. To reheat, pour the sauce into a saucepan set over low heat and heat gently to avoid the sauce from splitting.
Easy cream sauce recipes
