Lemon sauce

For most of us, for sure, the word sauce causes associations with something spicy, dense and thick, which perfectly masks the shortcomings of the finished dish or compensates for the lack of salt, doesn't it? In some situations, that's actually the case. In this article, I would also like to talk about sauce, but about one that would be distinguished by extraordinary tenderness and served as a ready-made meal, as it were, with an air cover. Lemon sauce is able not only to add new taste, but also tangible sensations in view of its lush, weightless consistency.

Lemon sauce is distinguished by its versatility: it can be served not only to dishes that are characterized by a sweet taste. It can act as a wonderful addition to all kinds of vegetable-based meals. Often lemon sauce plays the role of an excellent dressing for fish and meat dishes.

By the way, it is known that the end of winter - the beginning of spring for many is the very season when you need to start holding back in food in order to try to lose excess weight by the swimming season. That's when lemon sauce comes to the rescue, which largely enriches the taste of fresh vegetables and monotonous diet dishes.

If you are categorically against ready-made industrial products in view of the likely content of not particularly useful additives in them, you can prepare lemon sauce at home. In fact, making it easier, but there are subtleties in the process of making this sauce. In particular, an important condition is the sequence of administration of the necessary components, which are provided for in the formulation of lemon sauce.

The composition of the classic lemon sauce is quite simple and not multifaceted. Thus, the main ingredients of this fragrant and very delicate dressing are undoubtedly lemon, cream, egg yolks and salt and sugar flavors, the amount of which each cook has the right to regulate at his discretion.

The process of making lemon sauce is as follows: to begin with, cream is heated in the dishes, the fat content of which depends on how thick and calorie the final product should be. The zest is removed from the fresh lemon, which is thoroughly crushed (you can use a knife, or you can use a grater). Yolks are whipped with a small amount of sugar, then lemon zest is added.

In the next stage of making lemon sauce, a yolk mass is gradually introduced into hot cream (not boiling). The slightly salted sauce is cooked until thickened with constant stirring, but not boiled. And only when ready, lemon juice is poured into it, since if you do this earlier, the lemon sauce is rolled up with cereals.