1,481 lemon sauce recipes

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

Medallions of veal with sauces: tender stuffed veal cutlets on a bed of sauteed spinach, dressed with a crayfish Nantua sauce and lemon-chive wine butter, garnished with crayfish and asparagus. Fine dining at home.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Curry-dusted chicken strips simmered with Amaretto, mushrooms, and lemon in a silky sauce, served in flaky patty shells. A surprisingly elegant weeknight dinner.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.