Step 1: Preparing the Ingredients
Mince the Garlic: Mince the garlic cloves finely.
Zest and Juice the Lemon: Zest the lemon to get about 1 teaspoon of lemon zest, then juice the lemon to get about 1/4 cup of lemon juice.
Prepare the Capers: If using capers, drain and rinse them.
Step 2: Making the Lemon Sauce
Melt the Butter: In a medium saucepan, melt the butter over medium heat until it starts to foam.
Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant but not browned.
Add the Broth: Pour in the chicken broth or fish stock and bring to a simmer. Let it cook for about 3-4 minutes to reduce slightly.
Add the Cream: Stir in the heavy cream and bring back to a simmer. Let it cook for another 3-4 minutes until the sauce starts to thicken.
Add the Lemon: Stir in the freshly squeezed lemon juice and lemon zest. If using, add the capers at this point. Season the sauce with salt and pepper to taste.
Simmer: Let the sauce simmer for another 2-3 minutes, stirring occasionally, until it reaches your desired consistency.
Step 3: Finishing Touches
Taste and Adjust: Taste the sauce and adjust the seasoning if necessary. You can add more lemon juice if you prefer a tangier flavor.
Garnish: Once the sauce is ready, remove it from the heat and stir in the freshly chopped parsley.
Serving Suggestions
Pairing with Fish
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