A clean streak should be made that does not drip. To make sure the sauce is the right consistency, coat the back of a spoon and run your finger down the middle. Add the red pepper flakes and lemon zest, if desired, at this stage. Add the slurry to the reduced stock and stir the sauce until it creates a creamy consistency, about 4-5 minutes. While the broth is reducing, combine the half and half and cornstarch to make a slurry. Allow the broth to simmer until it reduces by half, about 7-10 minutes. Next, pour in the broth or stock and squeeze in the lemon juice. In a small skillet on low-medium heat, add the butter, garlic, and thyme.
Good job! Pin this creamy lemon sauce recipe Now, you can achieve your health goals while indulging in a delicious fat-reduced, gluten-free creamy lemon sauce. Enjoy! (See the Baked Salmon Recipe below.) Serve with fish, chicken, and veggiesĭrizzle the sauce over fish, chicken, or protein of choice and serve with your favorite vegetables (spaghetti squash and kale are shown here). Once this is achieved, move the skillet from the heat to prevent the sauce from thickening any further. Check the consistency with the spoon test. Add the slurry to the reduced stock and stir together until it creates a creamy consistency, about 4-5 minutes. Here is where the reduced-fat creamy magic happens! While the broth is reducing, combine the half-and-half and cornstarch to make a slurry. Pour in the half-n-half (cornstarch) slurry to make it creamy
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