I came across this sauce recipe while searching for bright new ways to enjoy the asparagus harvest. Paula Deen serves this sauce with asparagus. (Find her recipe here.) You will too! You’ll also serve it with steamed carrots or broccoli, or enjoy it on a ham and cheese sandwich, or as a dip with tiny raw vegetables.
When I first read the ingredient list for this sauce, it made no sense. How could this work? I was so mystified, I had to try it. It works!
The lemon juice causes the cream to thicken without separating. Pretty amazing! Let the sauce set up for a couple of hours and you have a dip.
For a sauce, use immediately. For a dip, refrigerate for a couple of hours while it thickens. To use refrigerated leftovers as a sauce, you will probably want to thin it down with a bit more cream. Add a teaspoon at a time and blend thoroughly before adding more cream.
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