Creamy Lemon Sauce

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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.

Difficulty: Easy

Hands-on: 15 minutesTotal: 25 minutes

Serves: 16

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 16

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium85mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars0g
Protein0g