To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped. Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper ...
The second sauce hack involved a lot of sour cream ... chopped-up herbs, grated lemon zest, lime zest, shrimp, nuts," she told Business Insider. "Then add the hot pasta right in.
This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter ... remove the lid or plastic wrap. Spoon the sauce over the fish to coat.