Lemon Pepper Cream Sauce

Introduction

History

The origins of Lemon Pepper Cream Sauce are not well-documented, but it is believed to have originated in French cuisine. The combination of lemon and pepper has long been used to add flavor to dishes, and the addition of cream creates a rich and velvety sauce that is both delicious and versatile.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the flour and Nido mixture until it is thickened to avoid a lumpy sauce.

- Adjust the amount of black pepper to suit your taste preferences.

- Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can also be used in a pinch.

Serving Suggestions

Lemon Pepper Cream Sauce is delicious served over grilled chicken, baked fish, or steamed vegetables. It can also be tossed with pasta for a quick and easy meal.

Cooking Techniques

The key to making a smooth and creamy Lemon Pepper Cream Sauce is to cook the flour and Nido mixture until it is thickened before adding the liquid. Be sure to whisk constantly to avoid lumps.

Ingredient Substitutions

If you don't have Nido on hand, you can use regular milk or cream instead. You can also substitute other types of cheese for the La vache qui rit, such as cream cheese or cheddar.

Make Ahead Tips

Lemon Pepper Cream Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish Lemon Pepper Cream Sauce with a sprinkle of minced basil or a slice of lemon for a beautiful presentation. Serve in a decorative bowl or drizzle over the main dish for an elegant touch.

Pairing Recommendations

Lemon Pepper Cream Sauce pairs well with a variety of dishes, including grilled chicken, baked fish, pasta, and steamed vegetables. It also complements flavors such as garlic, herbs, and citrus.

Storage and Reheating Instructions

Store any leftover Lemon Pepper Cream Sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of Lemon Pepper Cream Sauce contains approximately 120 calories.

Carbohydrates

The carbohydrates in Lemon Pepper Cream Sauce come primarily from the flour and Nido used to thicken the sauce. One serving of this sauce contains approximately 10 grams of carbohydrates.

Fats

The fats in Lemon Pepper Cream Sauce come from the oil and La vache qui rit cheese. One serving of this sauce contains approximately 8 grams of fat.

Proteins

The proteins in Lemon Pepper Cream Sauce come from the Nido and La vache qui rit cheese. One serving of this sauce contains approximately 4 grams of protein.

Vitamins and minerals

Lemon Pepper Cream Sauce is a good source of calcium, vitamin C, and iron. The lemon juice provides vitamin C, while the La vache qui rit cheese provides calcium and iron.

Alergens

Lemon Pepper Cream Sauce contains dairy (La vache qui rit cheese) and gluten (flour), so it may not be suitable for those with dairy or gluten allergies.

Summary

Overall, Lemon Pepper Cream Sauce is a creamy and flavorful sauce that is relatively low in calories and a good source of calcium, vitamin C, and iron. It can be a delicious addition to a variety of dishes.

Summary

Lemon Pepper Cream Sauce is a versatile and flavorful sauce that can elevate a variety of dishes. With its tangy lemon flavor, hint of black pepper, and creamy texture, this sauce is sure to become a favorite in your kitchen. Enjoy it over chicken, fish, pasta, or vegetables for a delicious and satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lemon Pepper Cream Sauce. It was a warm summer day, and I was going through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a handwritten note stuck between the pages. It was a recipe for a sauce that I had never heard of before, but the ingredients intrigued me: lemon, pepper, cream, and a few other spices.

I remembered my grandmother telling me stories of how she had learned to cook from her mother, who had learned from her mother before her. Cooking was a way of connecting with our family's past, and I felt a sudden urge to try out this new recipe and see where it would take me.

I gathered the ingredients and set to work in the kitchen. As I mixed the lemon juice, black pepper, and cream together in a saucepan, the aroma that wafted up from the pot was intoxicating. I added a pinch of garlic and a dash of thyme, just as the recipe instructed, and watched as the sauce thickened and took on a beautiful golden color.

The first taste of the sauce was like a burst of sunshine on my tongue. The tartness of the lemon was perfectly balanced by the heat of the pepper and the richness of the cream. It was a flavor combination unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my own cooking repertoire.

I thought back to the note that had been tucked away in the cookbook, and I wondered where this recipe had come from. Had it been passed down through generations of my family, just like so many others? Or had it been picked up during one of my grandmother's travels, or shared with her by a friend or neighbor?

I decided to do some digging and see if I could uncover the origins of this mysterious recipe. I called up my grandmother and asked her if she had any recollection of where the recipe might have come from. She chuckled and said that it had been given to her by an old friend many years ago, a woman she had met at a cooking class in the city.

I was intrigued by this new piece of information and set out to track down this mystery woman who had shared the recipe with my grandmother. After a few phone calls and some detective work, I finally managed to locate her. Her name was Mrs. Johnson, and she had been a renowned chef in the city for many years.

I arranged to meet Mrs. Johnson at her home, where she welcomed me with open arms and a warm smile. As we sat down to chat over a cup of tea, I asked her about the Lemon Pepper Cream Sauce recipe that she had shared with my grandmother all those years ago.

Mrs. Johnson's eyes lit up with nostalgia as she recounted the story behind the recipe. She had learned to make the sauce from her own grandmother, who had passed it down to her as a young girl. It was a family secret, she said, one that had been handed down through the generations and was never to be shared outside the family.

But when Mrs. Johnson had met my grandmother at the cooking class, she had felt an instant connection with her and had decided to break tradition and share the recipe with her. She had seen something in my grandmother that reminded her of her own family, and she knew that the recipe would be in good hands.

As Mrs. Johnson finished her story, I felt a lump in my throat. The idea that this recipe had been passed down through generations of women, each one adding their own touch and making it their own, filled me with a sense of pride and connection to my own family's past.

I thanked Mrs. Johnson for sharing her story with me and for allowing me to continue the tradition by making the Lemon Pepper Cream Sauce in my own kitchen. As I left her home that day, I knew that this recipe would not only be a delicious addition to my cooking repertoire but also a link to my family's history and the strong women who had come before me.

And so, every time I make the Lemon Pepper Cream Sauce, I think of my grandmother, Mrs. Johnson, and all the women who have passed down this recipe through the years. It is a reminder of the power of tradition, the bond of family, and the joy that can be found in a simple but delicious meal shared with loved ones.

Categories

| Basil Recipes | Lemon Juice Recipes | New Guinean Appetizers | Sauce Recipes |

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