Lemon Sauce Recipe for Pasta, Meat and Veggies
One of my favorite foods in the whole world is pasta with Lemon sauce and I’d get it regularly when visiting one of my favorite Italian restaurants. But one day I realized how silly it was to pay $15 for a plate of the good stuff when noodles were so dang cheap. So I set about creating my own recipe for the zesty sauce to make from home and save super big bucks.
Nowadays I don’t even step foot into a pasta joint because, well, I’m Celiac and therefore gluten intolerant. Making the change over to gluten free was so much easier with my barrage of recipes that I love so much, including a boatload of pasta sauces. And since it was so hard wading through what I could and couldn’t have, in those first few months, I ate lots and lots of gluten free pasta. FYI – my favorite brand, hands down is Tinkyada and the only brand I will buy these days…
I’d been making lemon sauce, or as we call it, limon sauce, for quite some time when I convinced my visiting family to let me make it for supper one night. Because of the citrus they were worried it would be way too tart or tangy or something, so I also heated up a jar of store-bought spaghetti sauce as a backup. Now, my mom is usually not terribly interested in food and I usually will get a response like “it’s okay.” But this lemon sauce recipe, she loved so much that she’s even asked for me to make it again since.
Lemon Sauce Recipe
This is a thin citrus flavored sauce that is pretty darn versatile. I love serving it alone with pasta or adding in some chicken or shrimp. It’s great served with a plate of meat and veggies, too. I especially love it on some garlicky baked chicken with steamed broccoli. Oh, my it’s good. But let’s quick talking about it and start making it…
- 16 ounces of heavy cream
- 1 stick of butter (8 tablespoons)
- 1 1/2 teaspoons of beef boullion (I use Better than Boullion, it’s gluten free!)
- Juice and zest from one lemon
- Juice and zest from one lime
- Parsley (dried or fresh works great)
- In a small sauce pan, bring cream, broth and butter to a boil. Stir regularly to help dissolve the beef broth in the cream.
- Lower heat to a simmer and allow to reduce by about half, or about 20-30 minutes.
- Remove from heat and add lemon and lime juice and zest. Take care not to accidentally drop in any seeds.
- Garnish sauce with parsley and serve.
This sauce is naturally kind of thin, so if you like a thicker sauce, add a little cornstarch mixed into some water for the last 5-6 minutes of simmering, stirring constantly.
Think you’ll be trying out my most favorite of pasta sauces?