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📝 Description
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🥘 Ingredients
3/4 pint of cream, the rind and juice of 1 lemon, 1/2 teaspoonful of whole white pepper, 1 sprig of lemon thyme, 3 oz. of butter, 1 dessertspoonful of flour, 1 teacupful of white stock; salt to taste.
👨🍳 Method
Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for 1/2 hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it, and add a thickening of butter and flour in the above proportions; stir this well in, and put in the lemon-juice at the moment of serving; mix the stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage lemon cream sauce this week, eager to experience a taste of the past. The process was straightforward, with the lemon zest and thyme infusing the cream, filling the kitchen with a delightful, fresh scent. I found the most surprising element to be the use of whole white pepper - it added a subtle heat that was not overpowering, but rather complemented the lemon beautifully. This sauce would be a wonderful accompaniment for a weeknight cook looking to elevate a simple dish. I served it over some pan-fried chicken, and it was a hit. The key is to keep the sauce warm, not hot, to preserve the delicate lemon flavour. I recommend having the stock and lemon juice at the ready, as the sauce comes together quickly once the cream has infused. It's a charming recipe that deserves a place in modern kitchens.
