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Creamy lemon rosemary sauce served with grilled fish
Fresh and aromatic lemon rosemary sauce

Creamy Lemon Rosemary Sauce

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

Ingredients

Equipment Needed

  • Small Skillet
  • Zester/Grater
  • Citrus Juicer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely chop the rosemary leaves and smash the garlic. Zest the lemon, then juice it.

Tip: Rosemary leaves can be tough; chop them very fine to avoid an unpleasant texture.
2 ✓

Melt the butter over medium heat. Add garlic and rosemary, sautéing for about 1 minute until fragrant.

Tip: Fat helps extract flavor from herbs. Be careful not to burn the garlic!
3 ✓

Pour in the lemon juice and cream. Simmer for 1-2 minutes until slightly thickened.

Tip: The cream stabilizes the mixture, creating a uniform emulsion.
4 ✓

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

Tip: Don't cook the zest; add it at the very end to preserve its fresh aroma.

Recipe FAQ

Why is it bitter?
You likely grated the white pith of the lemon. Only use the yellow zest, which contains the essential oils; the white pith is bitter.
Can I skip the cream?
Yes, you'll end up with a 'beurre blanc' style sauce—thinner, but with a more intense flavor profile.

Ingredients

  • 4 tbsp Butter (1/2 stick)
  • 1 whole Lemon (Juice and Zest)
  • 1/2 cup Heavy Cream
  • 1 tsp Fresh Rosemary (finely chopped)
  • 1 clove Garlic
  • 1 pinch Salt