This rich, creamy lemon sauce is delicious served with fish. You can also add other spices to it for extra flavour such as garlic or mixed fish spice.
125ml (1/2 cup) thickened cream
20g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley
Heat cream to just below boiling point, do not boil
Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth.
If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency.
If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately.