Lemon and Basil Cream Sauce for Fish


  • 1 tablespoon lemon zest
  • 1 tsp lemon juice
  • 2 shallot cloves minced
  • 1/2 cup chicken broth
  • 2/3 cup heavy cream
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1/4 cup chopped fresh basil leaves
  • dash of cayenne optional


  • in a small pot, heat oil over medium. Add shallots, season with salt, pepper, and cayenne (if using) and cook, stirring, until tender, 4 minutes. Add broth, cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice, basil leaves and season to taste with salt and pepper. Spoon sauce over fish. Makes enough sauce for 4 servings of grilled or broiled or baked fish.
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