Lemon Sauce
Bright and zesty lemon sauce, perfect for pancakes, waffles, ice cream, or cakes.
Ingredients
Main Ingredients
- 10 tablespoons unsalted butter (141 grams, or 1¼ sticks)
- 1 cup granulated sugar (200 grams, ultrafine is best, if available)
- ½ cup heavy cream (114 grams)
- 2 tablespoons lemon zest (from 2 lemons)
- ¾ cup freshly squeezed lemon juice (from 6 lemons)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda (3 grams)
Instructions
Preparation
- In a small saucepan over medium-low heat, combine all the ingredients except for the baking soda. Bring this mixture to a low boil and cook just until the sugar dissolves.
- Remove the saucepan from the heat and stir in the baking soda. Keep stirring constantly. Place the saucepan back over low heat and stir for one more minute.
- Finally, remove from the heat and let it cool slightly.
Notes
Store any leftover Lemon Sauce in an airtight container in the refrigerator for about a week. Before using, simply warm it gently for a few seconds in the microwave or over low heat on the stove. For a thicker syrup, let it simmer longer after adding baking soda.