This creamy, tangy yet sweet lemony sauce is so delightful – you will want to find all the excuses to use it as much as possible!

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We are thrilled to share this delightful recipe! Super easy, quick and adds instant POW to your pancakes, waffles, crepes, French toast, add to yogurt or drizzle on top of ice cream! It is so fresh feeling and certainly one we keep coming back to time and time again!
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Yield

500-750 ml

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Yield

@ 500 – 750 ml

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes
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Ingredients:

  • 1/2 cup of cold unsalted butter (or about 10 tablespoons) *If you use salted butter simply omit the salt below.
  • 1 up of raw sugar
  • 1/2 cup of heavy cream (whipping cream)
  • Zest of 2 large lemons
  • 3/4 cup of fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon of baking soda

Tips & Tricks:

  • To reheat, best method is a hot water bath.
  • We haven’t tried it, but we think this could easily be made vegan with coconut milk and by adding cold coconut butter plus arrowroot powder or cornstarch (to thicken). If we try this soon, we will circle back and add an update!

Directions:

  1. In a small saucepan over medium heat, bring together all ingredients except for the baking soda.
  2. Bring mixture to a low boil and cook until the sugar is dissolved.
  3. Remove from heat and add the baking soda. Stir!
  4. Place the pan back on low heat and stir steadily for 1 one minute.
  5. Remove from heat and allow to cool slightly. May be used right away or stored in the fridge.
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