Name Lemon pepper sauce


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* 30 g (1 oz/6 teaspoons) butter
* 155 ml (5 fl oz / 2/3 cup) single (light) cream
* 1-2 teaspoons green peppercorns
* grated peel of 1 lemon
* salt

1. In a saucepan, melt butter. Stir in cream.
2. Lightly crush peppercorns with the back of a spoon. Add to cream. Stir in lemon peel and salt.
3. Heat gently, without boiling, until slightly thickened. Combine with cooked pasta and serve.

Serves: 4

Note: This sauce is ideal for serving with fine capellini.

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