Lemon Dijon Cream Sauce

Submitted by Miss Annie

"This sauce is wonderful on vegetables. Or use it on Eggs Benedict for a change."

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 1/2 cup

ingredients

• 2 teaspoons butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1⁄2 cup heavy cream (may need more)

directions

1. Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
2. When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
3. Serve over vegetables.

Reviews

[KrisLady]

This was very tasty! I did add some orange zest with the dijon and juice, and I used half and half instead of heavy cream. I spooned the sauce over seafood ravioli and it was wonderful! Rich and flavorful, and simple to make, besides. A real keeper!

 

[carouselsb3]

I made this after a failed attempt at a Marsala sauce in which I used Merlot (because I did not have Marsala on hand). Yuck. This sauce saved the day! It was amazing.

 

[Jen T]

This went well over my steamed broccoli and julienned carrots. A real keeper for me. I do confess though to adding a little bit of sugar as my lemon was very tart. :)

 

[Happy Harry 2]

Miss Annie, this is sooo good! I will have to save this sauce for special occasions as it is to high in fat for everyday meals. I roasted some Brussels Sprouts and this was a great topper. You got to try this!!