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Recipe card
IngredientsMethod
🇬🇧 United KingdomPrep Recipes - Sauces

🧴 Creamy Lemon Sauce

Dairy

Ingredients

  • •500g Butter
  • •1.5 L Heavy cream
  • •500ml Low fat milk
  • •800ml Lemon juuice
  • •100g Spicemate

Equipment

  • Large pot
  • Measuring Jug
  • Balloon Whisk
  • Scale

Method

  1. 1Cut the butter into small pieces to quicken melting.
  2. 2Place the cut butter into a large casserole pot and melt over low heat. DO NOT BOIL.
  3. 3Use a wire whisk to stir the butter while melting.
  4. 4Use a wire whisk to stir the butter while melting.
  5. 5Add the Spicemate and stir until properly mixed in and the Spicemate has dissolved.
  6. 6Add the lemon juice, turn down the heat and allow to simmer for 5 minutes.
  7. 7Transfer to a suitable, sealable container and cool down in an ice bath.
  8. 8Seal, label and date.

Tips

  • •Cook sauces on low heat. Do not allow the sauce to boil.

Notes

  • •This recipe can be doubled during busy periods.
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