Lemon Cream Sauce For Vegetables Food

LEMON BUTTER SAUCE

Steps:

• Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
• In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful - the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
• Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
• Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
• Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
• To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.

LEMON CREAM SAUCE FOR VEGETABLES

Steps:

• 1. Melt the butter in a small saucepan, then take the pan off the heat. Stir in the flour and gradually stir in 1 and 1/4 cup of the vegetable cooking liquid (or water or chicken stock). Bring to a boil and simmer for about 10 minutes.
• 2. Beat the egg yolk with 1 tablespoon of the lemon juice and 2 tablespoons of the hot sauce. Remove the sauce from heat and add in the egg mixture.
• 3. Stir in the cream. Keep the sauce warm, but do not allow to boil, or the egg and cream may curdle. Season to taste with salt and pepper, and more lemon juice, if desired. Sprinkle with chopped green onions, if desired. Serve over your favorite vegetable.

LEMON CREAM SAUCE

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

VEGETABLES WITH LEMON SAUCE

Steps:

• Combine cauliflower and carrot in a steamer basket over boiling water.
• Cover and steam vegetables 5-7 minutes.
• Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
• Drain.
• Meanwhile, heat chicken broth in a small saucepan.
• Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
• Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
• Drizzle lemon sauce over vegetables jut before serving.

LEMONY VEGETABLES AND PASTA

Steps:

• In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

LEMON CREAM SAUCE

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

CREAMY LEMON SAUCE

Steps:

• Mix the cream and flour in a saucepan.
• Cook for 3 minutes, stirring constantly.
• Mix the lemon peel into the sauce and season with pepper.
• Serve hot with steamed vegetables.