Lemon Cream Sauce For Vegetables Recipes

Steps:

• 1. Melt the butter in a small saucepan, then take the pan off the heat. Stir in the flour and gradually stir in 1 and 1/4 cup of the vegetable cooking liquid (or water or chicken stock). Bring to a boil and simmer for about 10 minutes.
• 2. Beat the egg yolk with 1 tablespoon of the lemon juice and 2 tablespoons of the hot sauce. Remove the sauce from heat and add in the egg mixture.
• 3. Stir in the cream. Keep the sauce warm, but do not allow to boil, or the egg and cream may curdle. Season to taste with salt and pepper, and more lemon juice, if desired. Sprinkle with chopped green onions, if desired. Serve over your favorite vegetable.

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.

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

Steps:

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

Steps:

• Combine cauliflower and carrot in a steamer basket over boiling water.
• Cover and steam vegetables 5-7 minutes.
• Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
• Drain.
• Meanwhile, heat chicken broth in a small saucepan.
• Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
• Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
• Drizzle lemon sauce over vegetables jut before serving.