Name: Light & Creamy Lemon Thyme Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: French-inspired
Ingredients: 1 TB butter or plant-based butter; 1 tsp garlic paste* OR 1 medium garlic clove, minced; 3-4 fresh thyme sprigs OR about 1 tsp dried thyme; 1/2 c broth or stock of choice; 1 tsp lemon juice; 1/2 c half and half; 1 1/8 tsp cornstarch; 1/8 tsp crushed red pepper flakes; Add salt and black pepper to taste; Lemon zest, optional

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A reduced-fat, gluten-free, creamy lemon sauce

Creamy sauces, particularly those made with tons of butter and heavy cream, are a delightful guilty pleasure. But if you’re a bit more health-conscious, like me, they can make you feel like you need to get on your knees and repent afterward (yeesh!). But now, there’s no need to add your latest meal to your prayer list. Try this lighter version of a creamy lemon sauce made with a little butter, garlic, thyme, cornstarch, stock, and the not-so-heavy, half-and-half.

In this case, it makes for a delectable drizzle on a basic baked salmon fillet.

Why you should skip the heavy cream and use half-and-half instead

Did you know that one (1) cup of cream is about 85-88g of fat! (I think that deserves a shock face emoji, with a gasp!) On the other hand, the same measurement of half-and-half is only a third (1/3) of that at about 25-28 g of fat. Aah…that’s much better.

Using half-and-half instead of cream reduces the fat, while the cornstarch helps to make the sauce creamy in texture.

If you are a creamy sauce fanatic, you may be skeptical about whether half-and-half can achieve the same richness and creamy texture that heavy cream so effortlessly provides. Well, I’m here to testify, my friend, that it can! With a little help from cornstarch, that is.

A little bit of cornstarch acts as a thickening agent when added to the sauce. And as the sauce cooks and is reduced, it creates a creamy consistency, similar to heavy cream. This means that you can enjoy more creamy, saucy delectable-ness with less concern about completely exceeding your daily fat intake for the day. Hallelujah!

What you’ll need to make it

Not much! All you need are a few simple ingredients from your pantry and a few cooking tools.

Ingredients

Butter or plant-based margarine
Garlic paste* OR minced garlic
Fresh or dried thyme
Broth or stock of your choice (if using beef broth or stock expect a slightly darker sauce)
A lemon
Half and half
Cornstarch
Crushed red pepper flakes
Salt and pepper (to your taste)
Lemon zest (This is optional…I left it out this time because I was feeling lazy (smirking))

*This product recommendation is unpaid and unsponsored by Gourmet Garden.

Tools

Measuring cups and spoons (these gold ones are super cute!)
A small skillet (used one from this stainless steel cookware set)
A metal or wooden spoon

How to make Creamy Lemon Thyme Sauce: Step-by-step

Baked Salmon with Creamy Lemon Thyme Sauce_closeup_1400px

1. Saute the aromatics in a little butter

Using just a little bit of butter with fragrant garlic and thyme provides that delicious base for this creamy sauce. In a small skillet on low-medium heat, add these ingredients and saute for 1-2 minutes to allow the thyme to release its oils.

Baked Salmon with Creamy Lemon Thyme Sauce_saute butter_thyme_garlic_1200

2. Add stock and lemon, then reduce

Pour in any stock of your choice. Then, bring the sauce to life with a fresh squeeze of lemon juice. Feel free to add a little zest if you want an even stronger lemon flavor. Allow the broth to simmer until it reduces by half, about 7-10 minutes.

Baked Salmon with Creamy Lemon Thyme Sauce_add stock_lemon juice_1200px

3. Pour in the half-n-half (cornstarch) slurry to make it creamy

Here is where the reduced-fat creamy magic happens! While the broth is reducing, combine the half-and-half and cornstarch to make a slurry. Add the slurry to the reduced stock and stir together until it creates a creamy consistency, about 4-5 minutes.

Baked Salmon with Creamy Lemon Thyme Sauce_make slurry_1200px — 1. Make the half-and-half slurry.

Baked Salmon with Creamy Lemon Thyme Sauce_reduce stock_add half n half_1200px — 1. Make the half-and-half slurry.

To make sure the sauce is the right consistency, coat the back of a spoon and run your finger down the middle. A clean streak should be made that does not drip. Once this is achieved, move the skillet from the heat to prevent the sauce from thickening any further.

4. Serve with fish, chicken, and veggies

Drizzle the sauce over fish, chicken, or protein of choice and serve with your favorite vegetables (spaghetti squash and kale are shown here). Enjoy! (See the Baked Salmon Recipe below.)

Now, you can achieve your health goals while indulging in a delicious fat-reduced, gluten-free creamy lemon sauce. Good job!

Pin this creamy lemon sauce recipe

More easy and creamy sauce recipes

Chipotle Cumin Aioli makes for a zesty condiment on a sandwich or taco. Pasta with Spinach Cream Cheese Sauce is quickly whipped up in a food processor with a little pasta water. Both are colorful and packed with flavor!

Watch how to make it

Light & Creamy Lemon Thyme Sauce

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Don't let a heavy cream-based sauce be the death of your healthy diet. Instead, try this lighter version of a creamy lemon sauce made with a little butter, garlic, thyme, cornstarch, broth, and the not-so-heavy, half-and-half. It makes a light but decadent drizzle over fish, chicken, and veggies.