Creamy Lemon Sauce

This sauce is creamy without the use of eggs or cream, and is an ideal sauce for vegetarians or people who are lactose-intolerant. Try the sauce on baked or poached fish.

Serves: 16Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 16


  • 1½ cups vegetable stock
  • 1 medium white onion, peeled and chopped
  • 1 slice (½") lemon
  • ½ cup extra-virgin olive oil
  • 2 Tbsp. Arborio rice
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ tsp. lemon juice


  • In a small pan over medium-high heat, boil stock, onion, lemon slice, and oil. Reduce heat to medium-low.
  • Add the rice, cover, and cook for 15 minutes, stirring occasionally. Remove the pot from the heat and remove the lemon slice. Let sauce cool for 5 minutes.
  • Using an immersion blender or a regular blender, purée the sauce until smooth. Season with salt and pepper. Stir in the lemon juice. Serve warm.