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Lemon-Basil Sauce

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Ingredients for 4 servings:

  • 1 lemon(s)
  • 1 small onion(s)
  • ½ bunch basil
  • ½ bunch parsley, smooth-leaf
  • 50 ml water
  • 50 ml vegetable stock
  • 1 cup crème fraîche
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

suitable for pasta or poached fish

Wash the lemon in hot water, peel it with a zester, and squeeze the juice. Melt 1 teaspoon of butter, finely chop the onion, sauté it lightly with the lemon zest, and deglaze with the lemon juice and stock or broth. Simmer for 5 minutes. Add the crème fraîche and season with salt and pepper. Chop the basil and parsley and stir into the sauce. Do not boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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