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Rosemary lemon sauce served with grilled fish
Smooth lemon cream sauce ready for fish

Creamy lemon & rosemary sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce brings the scent of Mediterranean coasts to the kitchen. The piney, resinous aroma of rosemary and the freshness of lemon are a classic pairing, especially with fatty fish (e.g. salmon) or roast chicken. The butter and cream serve as carriers here, 'taming' the acidity of the lemon and creating a creamy coating on the dish.
🕒 Prep Time 5 mins
🍳 Cook Time 5 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small frying pan
  • Grater (zester)
  • Citrus squeezer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely chop the rosemary leaves. Crush the garlic. Zest the lemon, then squeeze out its juice.

Tip: Rosemary leaves are tough; if they remain in large pieces, they are unpleasant to bite into.
2 ✓

Melt the butter over a medium heat. Toss in the garlic and rosemary, fry for approx. 1 minute until fragrant.

Tip: The fat helps to extract the essential oils from the herb. Be careful not to brown the garlic!
3 ✓

Pour in the lemon juice and the cream. Boil together for 1-2 minutes until it thickens slightly.

Tip: The cream stabilises the butter and lemon juice, so you get a uniform cream.
4 ✓

Remove from the heat, stir in the lemon zest and season with salt.

Tip: Do not cook the lemon zest as it loses its fresh aroma. Add it at the end for the most intense scent.

Recipe FAQ

It turned out bitter, why?
You likely grated the white part of the lemon too. Only use the yellow zest; that contains the essential oils, the white part (pith) is bitter.
Can I skip the cream?
Yes, then you get a purely buttery 'beurre blanc' style sauce, which is thinner but more intense in flavour.

Ingredients

  • 50 g Butter
  • 1 pc Juice and zest of 1 Lemon
  • 100 ml Double cream
  • 1 sprig Fresh rosemary
  • 1 clove Garlic
  • 1 pinch Salt