Sauce Alfredo with Lemon Recipe

Adding the fresh flavor of lemon to Alfredo sauce is popular, especially when it comes to seafood. But Lemon Alfredo is also easy to achieve – if you know how. Just take our tips into account and your Alfredo sauce will work well with lemon or lime!

Ingredients

½ cup of butter
1 cup light cream (heavy cream is ok, too)
1 ½ cup of grated Parmesan cheese
1 tablespoon of mustard, mild
2 tablespoons of lemon juice or lime juice
Alternatively: 3 tablespoons of lemon zest or lime zest
1 clove of garlic, crushed
Salt and pepper
¼ cup of chopped parsley

Directions

While preparing your pasta melt the butter in a sauce pan at a moderate heat. As the butter starts melting, add the garlic. When the butter is ready, the garlic should start turning brown. Add salt and pepper; mix with the heavy cream, one cup of Parmesan and the mustard. Blend well. Now add the lemon juice and stir well. You can leave the mustard out and use alternatively the lemon zest.
After the pasta is ready, drain it and toss your lemon Alfredo sauce upon it, until everything is well covered. Top with the remaining Parmesan and parsley.

Tips

As lemon juice is an acid, but Alfredo sauce contains a large proportion of fat. Mixing them together will usually cause the sauce to break. In this recipe we used mustard as a little workaround, which will allow the both ingredients to still form an emulsion. Another natural emulsifier you could use for lemon Alfredo sauce is egg yolk. If you want yourself to prevent some headache just go for the lemon or lime zest. The zest also contains oil and the conflict between acid and fat should not appear.