A silky lemon cream sauce built around our Black Pepper & Lemon Mustard — ready in 15 minutes. Perfect for fish or pasta.
Lemon Cream Sauce with Black Pepper and Lemon Mustard
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Ingredients
2 tbsp unsalted butter
2 shallots, finely minced
2 garlic cloves, minced
¼ cup dry white wine
2 tbsp fresh lemon juice
1 tsp lemon zest
1 cup heavy cream
Salt & cracked black pepper, to taste
Fresh chives, to garnish
2 tbsp. Black Pepper and Lemon Mustard
Instructions
Sauté aromatics — Melt butter over medium heat. Add shallots and garlic, cook 2–3 minutes until soft and translucent.
Deglaze — Add white wine and lemon juice. Let bubble and reduce by half, about 2 minutes.
Add cream — Pour in cream, bring to a gentle simmer and reduce 4–5 minutes until it coats the back of a spoon.
Stir in mustard — Remove from heat. Whisk in the Black Pepper & Lemon Mustard and lemon zest.
Season and serve — Taste, adjust seasoning, and spoon over your chosen dish. Garnish with fresh chives.