Lemon Sauce for white Fish….Creamy & light .. Simple

If you like this Sauce, you may also like my Soup that was inspired by leftover Sauce.. link here Creamy, Lemony, Chicken and Wild Rice Soup IP. I have to say that I could just dip bread in this simple yet delicious sauce all day long…in fact, when I created the recipe I made it a few ways and ended up with a bunch, so I turned it into a base for my Creamy Lemon Soup! ? what inspired the Sauce was a banquet that my husband and I attended.
NOTE:* This Sauce thickened with 1/2 Tbsp Corn Starch and 1 1/2 Tbsp flour instead of what the Recipe below calls for will also make a nice alternative for Hollandaise Sauce . Sous Vide Eggs Benedict IP or Immersion Circulator .

Soooo, We had a choice of Filet Mignon (which I had just made For the first time ever that week…Instant Pot Sous Vide method). So the other two choices were Chicken….(always turns out dry at banquets but I was probably wrong for this place) the other was Snapper, so we chose that, it came with this very light and delicate Sauce that I just had to figure out, so the quest was on! I thought that I had. Explaining it to my group and one person suggested Lemon Zest …. I tried that, and my husband liked it so decided to add it to the Sauce recipe. But after talking to a gentleman that sat next to me and had the same thing. (Except that he and his wife split their dinners to taste the Mignon and Snapper). After I “got it”, I asked his opinion, and he said that he and his wife didn’t think the sauce was a really creamy sauce, so I thought about that and considered that it had to be Cornstarch and more Chicken Broth in order to get that delicate smooth Sauce. So, while the one that I first made with just Cream, Lemon, Butter, and Costco’s Better than Bullion… was great.. and Keto friendly, I think our new friend was correct. After more testing….Here is the final recipe. Oh….did I mention that I also tried variations with the Pino. More than 1 Tbsp isn’t good so stay with that if you add it in. Please enjoy.
I leave the Option of 1 Tbsp of Pino up to you.

INGREDIENTS:
1 c Water …mix with the Better than Bullion below (or use Chicken Broth or Stock and a couple of shakes of Salt. If your using the Broth do not add the Bullion).
Start with 3 tsp Costco’s Better than Bullion Chicken
1/2 Tbsp Cornstarch (Rounded for a little thicker Sauce. Mix with the cup of Water above).
1/2 Tbsp Flour
1/4 c Heavy Whipping Cream.
2 tsp fresh Lemon juice (maybe 3 but hold back til you taste the sauce.
2 tsp Lemon Zest. Again, hold out but you can go to about 3.
1 Tbsp Butter
Dash Salt

OPTION: 1 Tbsp ONLY Pino Noir (more is not good) if you choose to use the Wine then be sure to use a rounded Tbsp of the Cornstarch.
Another Option is.
Dill or Capers or even Red Pepper Flakes. Make it first and then you decide.

DIRECTIONS:
Use a Sauce Pan or Frying pan and a Whisk.
Add everything to the Pan and heat on Medium heat, stirring constantly and well, getting all around the pan, until bubbly, but not Boiling, Sauce will thicken a little as it cooks. When it’s ready, remove from the heat and check thickness with a Spoon. It will lightly coat the Spoon, but should not thicken too much. See the pictures. Taste the Sauce.. (use a new clean spoon each time you taste it, so the Sauce doesn’t break down), and add a touch more Lemon Juice or Bullion, if desired, but just know that too much Lemon may overpower the white Fish. Ladle onto the plate before putting your Fish and Veggies down on the Plate. Enjoy!