1,481 lemon sauce recipes

Margarita shrimp with fettuccine: tequila-lemon-marinated shrimp dipped in egg and flour, seared, and served over pasta with a lemon-ginger-wine butter sauce.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Fresh watermelon balls drizzled with a blended citrus mascarpone sauce made from orange, lemon, and grapefruit juices. A light, elegant summer dessert with no cooking required.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Lemon shrimp casserole topped with a blanket of sliced lemons that steam and infuse citrus into the creamy rice, sharp cheese, and mushroom sauce below. A bright, tangy one-dish seafood dinner.

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.

Pork chops with fennel and caper sauce sears thick-cut chops, then braises them in a fennel, shallot, tomato, and white wine sauce finished with capers and lemon zest.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Tangy beer-based BBQ sauce with molasses and lemon for grilled chicken. Marinate overnight and baste while grilling for sticky, caramelized results.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.