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A spoonful of rich lemon garlic butter sauce being lifted from a small bowl, with fresh lemons and garlic in the background.

Vibrant Lemon Sunshine Sauce

A bright, creamy, and zesty sauce infused with fresh lemon and a hint of turmeric, perfect as a light soup or a versatile accompaniment to various dishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Soup
Cuisine: American, Mediterranean
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 shallots shallots finely minced
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 1 tbsp lemon zest (from 1-2 lemons)
  • 1/2 tsp ground turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp salt (or to taste)
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp fresh chives finely chopped (for garnish)
  • 1 tbsp fresh parsley finely chopped (for garnish)

Equipment

  • Medium saucepan
  • Whisk
  • Microplane or Zester
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a medium saucepan over medium heat. Add minced shallots and cook until softened and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Pour in the vegetable broth, heavy cream (or coconut milk), lemon juice, lemon zest, turmeric, black pepper, and salt. Bring the mixture to a gentle simmer, stirring occasionally.
  3. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour the slurry into the simmering sauce while continuously whisking to prevent lumps.
  4. Continue to simmer, whisking frequently, for 3-5 minutes, or until the sauce has thickened to your desired consistency. It should be rich and pourable.
  5. Taste the sauce and adjust seasonings if necessary. You might want more salt, pepper, or a touch more lemon juice for extra tang.
  6. Ladle the warm Sunshine Sauce into bowls. Garnish generously with fresh chopped chives and parsley before serving.

Notes

This sauce can be served warm as a light, zesty soup, or used as a sauce for grilled chicken, fish, or steamed vegetables. For a brighter yellow color, you can increase the turmeric to 3/4 tsp, but be mindful of its earthy flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking to restore consistency.