Ingredients
Method
- Begin by melting ¼ cup butter in a saucepan over low heat.
- Add ¼ cup all-purpose flour to the melted butter and increase heat to medium. Whisk and cook for 2 minutes.
- Stir in 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon white pepper. Gradually pour in 1 cup heavy cream and 1 cup chicken broth, whisking continuously to combine the ingredients smoothly.
- Bring the mixture to a simmer while whisking constantly. Once it begins to simmer, the sauce will thicken. It should be thick enough to coat the back of a spoon.
- Remove the saucepan from the heat and whisk in ½ cup lemon juice. If you want a thinner sauce, add a splash of pasta water or additional chicken broth.
- Serve over pasta, fish, or vegetables.
Notes
- For extra zest, consider adding a teaspoon of fresh lemon zest at the very end with the lemon juice.
- If your sauce seems too thick, a splash of warm pasta water or extra chicken broth can help achieve your desired consistency.
- I once added the lemon juice too early while the sauce was still simmering and the cream split slightly. Always remove from heat before adding the lemon juice to prevent curdling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce seems too thick, a splash of warm pasta water or extra chicken broth can help achieve your desired consistency.
- I once added the lemon juice too early while the sauce was still simmering and the cream split slightly. Always remove from heat before adding the lemon juice to prevent curdling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.