Citrus Cream Sauce Recipes

Steps:

• In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving.

Steps:

• In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
• Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

Steps:

• In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
• With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
• In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
• Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

Steps:

• In a skillet over med-low heat, warm the cream.
• Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
• Add in the mint and basil.
• Toss the hot, drained pasta with the sauce and grated cheese.
• Serve immediately.

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.