1,523 lemon sauce recipes

Broiled orange roughy topped with bright citrus sauce made from orange juice, lemon, and nutmeg. This quick weeknight fish dinner takes 40 minutes from start to finish.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

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

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Wagon wheel pasta smothered in a puréed sun-dried tomato sauce with garlic, oregano, and a squeeze of lemon, finished with grated Parmesan. A quick, intensely flavorful dinner for two.

A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.

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.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

Barbecued squid grilled hot and fast over hardwood coals, served with lemon-garlic butter and Thai sweet-hot chili sauce. The simplest seafood preparation that turns out tender, smoky, and never rubbery.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Sicilian-style land snails boiled in salted water, then served hot with a cold dipping sauce of crushed garlic, olive oil, and fresh lemon juice. Simple, briny, and bright.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

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.