This recipe for low carb creamy lemon garlic sauce is rich, tangy and delicious and can be enjoyed with mussels, crayfish, firm white fish, salmon or even pasta.
I have never been someone who was fussy when it came to foods of all kind because I was introduced to a wide range foods from a very young age. In our home, seafood was present at almost every family or religious event such as Christmas or Eid. In the case of such big events, food preparation began the night prior to the event and this is where we had the most fun.
Ever since I can remember, I have always been a huge fan of seafood. However, mussels were not at the very top of the list. Yes, mussels were always included on Eid and Christmas days and of course I would indulge, but each time it would never really be to my taste. I didn’t have the taste for traditional garlic butter sauce recipes and wanted a creamy lemon butter sauce flavored with garlic.
That was until a few years ago when I had the best mussels I have ever tasted during a summer vacation in Paternoster, a small village on the Cape West Coast. During this vacation, the only thing separating us from the sea was the main road in the community where we staying in Paternoster, a “stone throw” away from the beach. Given that this had been a fisherman’s hub for many years, fish and seafood were easily accessible, especially with us being close to where the fishermen brought in their catch of the day.
Our family vacations always includes us cooking most meals ourselves as halaal places are hard to find in some areas. Aside from this, we actually enjoy cooking our own meals. One evening some of the family set out for a walk along the beach at the peak of sunset. During their absence, the rest of us were contemplating what we would have for dinner that evening. To our surprise they returned with freshly caught fish bought off the fishermen on the beach and black mussels foraged off the rocks. My brother’s wife decided she would prepare dinner that evening, and what a marvelous job she did with minimal herbs and spices.
Later that night, we all gathered to enjoy dinner on the porch watching the summer sunset. My Boeta’s wife insisted I try the mussels with the creamy lemon garlic sauce she had prepared. I decided to try it and at the first bite, I was hooked and ended up having three helpings! After we left, she gave me the recipe and I continued to prepare mussels the very same way. Later I decided to make my own changes to the recipe and through trial and error I managed to create the perfect creamy lemon and garlic sauce to enjoy with mussels, firm white, light fish and also pasta.
How to make your own seasoning for lemon garlic sauce
The Knorr all purpose original Aromat seasoning includes salt, Monosodium Glutamate, Lactose (from milk), wheat starch, onion and garlic powder, yeast extract, palm oil, sunflower oil, calcium silicate (used to prevent caking), turmeric, dried onions, dried mushrooms, spices.
Substitute Knorr seasoning with:
- 1/2 teaspoon garlic powder
- 1/2 – 3/4 teaspoon onion powder
- pinch of turmeric
- 1/4 teaspoon sea salt, add more to taste
Tips for making lemon garlic cream sauce
- Use the best butter you can afford.
- Ensure that the garlic is finely minced and that there are no large pieces so it can cook evenly in the butter.
- Use freshly squeezed lemon juice and not concentrate from a bottle. This gives a much more vibrant flavor.
- There is no flour in this recipe so it should be cooked on a very low heat to prevent the butter and cream from splitting.
- If you are not low carb, then you can add a tablespoon of flour to the butter to make a roux before adding the milk and cream. This will stabilise the sauce.
Read more: Fiery Peri-Peri Garlic Marinade
Low carb Creamy lemon garlic sauce
- 80 grams butter
- 30 ml crushed garlic (approximately 2 tablespoons)
- 250 ml fresh cream (approximately 1 cup)
- 125 ml milk (approximately 1/2 cup)
- 5 ml Knorr Aromat original seasoning (approximately 1 teaspoon)
- 12.5 ml fish spice (approximately 2 1/2 teaspoons)
- 45 ml chopped parsley (approximately 3 tablespoons)
- 30 ml lemon juice, freshly squeezed (approximately 2 tablespoons)
- In a small pot melt the butter on medium heat and add the crushed garlic. Reduce to low heat and cook until the garlic becomes fragrant but not brown, about 3-5 minutes.
- Add the cream and milk and stir with a whisk until mixture starts to blend comes to a simmer, about 10 minutes.
- Add aromat and fish spice and continue to stir the mixture on low heat until it starts to thicken gradually. This will take up to 10 minutes.
- Lastly add fresh parsley and keep stirring to prevent burning.
- Remove from the heat and whisk in fresh lemon juice, then use immediately.
- If using with mussels, add the cooked mussels to the sauce and allow to simmer for 5 - 10 mins before removing from the stove.
- Alternatively,the sauce can be added to the cooked mussels afterward.
- This sauce is enough for 500 grams of black mussels or fish.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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