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This is a lemon sauce of note: creamy-rich and fluffy and a delight to serve with all sorts of foods but especially grilled fish or steamed asparagus.

Creamy Lemon-Butter Sauce


  • 80 ml fresh lemon juice
  • 15 ml finely grated lemon rind
  • 65 ml cream
  • 2 jumbo eggs, separated
  • 150 g unsalted butter, cut into 2-cm dice
  • salt and milled white or black pepper to taste
  • 15 ml finely chopped parsley

Chef's hint: You can adjust the seasoning by using more lemon juice and rind. The best is to make the sauce first, taste and then to adjust.


In a small saucepan, whisk together the lemon juice and rind, the cream and egg yolks. Place the pan over medium-heat and continue to whisk briskly until the mixture thickens.

Turn the heat to very low and start adding the butter one dice at a time. Whisk well after each addition to ensure that the butter melts and emulsifies properly into the sauce. When done, remove the pan from the heat and season to taste.

Now beat the egg whites into soft peaks and fold into the sauce together with the parsley and serve.

Yields about 400 ml sauce