The lemon has become the perfect complement to sauces known in all world.
Famed aioli, or garlic in southern Spain, or mayonnaise are some of the best known examples.
But there are other sauces that respect the aroma and flavor of this fruit. This guy is the lemon cream.
Cream is easy to make and can be combined with all kinds of meat and fish.
- 1 lemon
- Virgin olive oil
- 1 onion
- ½ liter of cream for cooking
- 1 teaspoon salt
- 1 teaspoon curry
- 1 glass of white wine
- Pinch of nutmeg
It will take the lemon and will scratch the bark. Once grated, you squeeze the lemon, whose juice is placed in a large bowl and adequate.
Be added to white wine juice with a pinch of curry and a pinch of nutmeg.
This mixture will rest with the objective that all the flavors of products are mixed. It is advisable to introduce raw fish or meat, which will be cooked, and cut to take the taste of this mixture.
Suitable waiting time is half an hour.
While the mixture of spices, lemon and wine rests in the fridge, will cut the onion and olive oil rehogaremos to fire loose. It is important to ensure that the onion does not burn.
Once sautéed onion is added to the mixture of lemon and spices with wine together with fish or meat.
After cooking for about five minutes, it gradually added liquid cream and salt to taste. This cream will cook for five minutes, stirring occasionally to prevent sticking.
Once the fire is important off the lemon cream stand. They serve decorated with lemon zest to intensify the lemon flavor.