Lemon pepper sauce

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 5
Servings 0
Time

Ingredients

  • 30
    g
    butter
  • 155
    ml
    cream
  • 30
    ml
    green peppercorns, drained
  • 1
    lemon, grated rind
  • salt
 

Method

 
1. In a saucepan, melt the butter and stir in cream. 2. Lightly crush the peppercorns with the back of a spoon. Add to cream. 3. Stir in lemon rind, without boiling, until slightly thickened. Pour over freshly cooked spaghetti or tagliatelle, toss with a fork and serve immediately.
 

 

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