Lemon & Caper Cream Sauce
During a typical week, a jar of pasta sauce can be a real life-saver when it comes to dinnertime. I have shared my very most favorite jarred pasta sauce brand previously ((HERE)). As much as I love the tried and true tomato-based pasta sauce, there is something about a cream sauce that is both extravagant and comforting!
Let’s face it, that “something” probably has to do with fat and calories! ((eek)) Aside from that little something, this sauce is extremely easy to make and a real performer on a busy weeknight.
Here is what you need:
- cream
- a heaping tablespoon of your favorite FANCY mustard*
- 2 tablespoons of capers
- ¼-½ of a lemon, thinly sliced and cut into little wedges
- shaved parmesan
- salt and finely ground pepper to taste
Here is a list of some of my favorite mustards:
Edmond Fallot Walnut Dijon Mustard ((this is the mustard I used for this recipe))
Seikel’s Oklahoma Gold Old-Style Mustard
Sir Kensington’s Dijon Mustard
Stir the ingredients over medium high flame until everything is incorporated and the sauce has come to a simmer and thickened.
Add lemons and return to a simmer, continuing to thicken as desired.
Serve the sauce over steamed fish, toss with your favorite pasta, pour over broccoli ((or another veggie favorite)), or layer with ravioli or lasagna noodles & filling and bake.
Something about baking in the oven with this ricotta-filled ((pre-made, store-bought)) ravioli is just fancy and decadent. The lemony flavor matches perfectly with the briny capers and that fancy mustard is the magic that ties it all together. I highly recommend “splurging” on a few $6 jars of mustard for such a time as this.
This speedy meal is almost too lavish for a hectic weeknight – but trust me, you will be delighted. Who doesn’t need a little fast-food elegance on a Tuesday night?!