Need a refreshing citrusy taste to complement your dishes? I've got you covered with my vibrant Lemon and Herb Sauce, a perfectly bright, low-carb, and keto-friendly addition to various dishes, including seafood, grilled meats, cheeses, and salads. The recipe's balanced and delightful blend of ingredients gives it a fresh, zesty kick. I especially enjoy the herb sauce on perfectly seared, crispy, golden halloumi. The taste is sensational!
Let's get right into the details of making lemon and herb sauce.
This recipe is:
Table of Contents
THE INSPIRATION FOR MY LEMON AND HERB SAUCE
Before I started my low carb journey in 2017, one of my go-to recipes was a Lebanese hummus pizza. It was a hit in our family – a simple flatbread pizza topped with hummus, feta cheese, and this zesty lemon and herb sauce.
When I switched to a low carb lifestyle, this pizza took a backseat like many other favorites. I started revisiting some of these old recipes, thinking about how I could adapt them.
The breakthrough came with pan-fried halloumi cheese. It was the perfect low carb substitute for my pizza base. Topping the grilled halloumi with my old lemon and herb sauce worked beautifully.
This sauce is more than just a recipe for me. It's about keeping those family favorites alive and well, even as my diet changes.
5 Reasons to love this recipe
Lemon herb sauce frequents our dinner table for 5 solid reasons:
- Incredibly fresh and delicious.
- Super versatile sauce: works as a marinade or a topping for crackers, bread, or even halloumi!
- Divine when spread over grilled meats and fish or as a sauce for shrimp.
- Easy to make.
- Low-carb and keto-friendly.
Is Lemon and Herb Sauce Low-Carb?
Yes, a lemon herb sauce made with low-carb fresh ingredients and zero added sugars or starch fits the low-carb diet. This recipe is incredibly low-carb, with a mere 1.5 g net carbs per serving. I picked simple, low-carb ingredients to ensure you enjoy the sauce's divine flavors on various meals without worrying about a carb spike. Extra virgin olive oil, capers, lemon, and fresh herbs are staples in low-carb, keto diets and will not spike blood sugar levels.
And, if you're wondering, "Is Lemon Low Carb?", then head over to my article, and you will have in-depth knowledge about the carbs in lemons and whether it lies under a low carb radar or not.
Lemon and Herb Sauce Ingredients List
Get the following ingredients to make this low-carb lemon and herb sauce recipe:
- ¼ cup shallots, finely diced
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, roughly chopped
- 2 tablespoons capers, roughly chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped lemon (no zest)
- 1 garlic clove, minced
- ½ teaspoon red chili flakes
- ½ teaspoon kosher salt
- Black pepper, to taste
Ingredient Substitutions
Replace any of the ingredients if you are looking for some ingredient substitutes:
- Shallots: Substitute with equal parts of red onions or a slightly less amount of yellow or white onions.
- Capers: Use finely chopped, pitted green olives.
- Fresh lemon juice: Lime juice will give you a similar bright, citrus flavor.
- Garlic cloves: Use 3 finely chopped, roasted garlic cloves.
- Red chili flakes: Add ¼ teaspoon of cayenne for more heat or regular chili powder for less heat.
Additional Ingredients
I love to play around with a few more ingredients to heighten the fresh herb lemon sauce flavors:
- Spices: I use smoked paprika or ground cumin sparingly for depth of flavor. Mix well, taste, and adjust accordingly.
- More acidity: Add ¼ teaspoon of Dijon, whole-grain mustard, or red wine vinegar. To balance the acidity, reduce the lemon juice if you are adding the other acidic ingredients.
- Greek yogurt: Add about ½ cup of full-fat Greek yogurt to transform the sauce into a lemon and herb dipping sauce! The combination is a fantastic topping for oven-roasted salmon. Try it!
- Nuts: Measure ¼ cup of pine nuts or slivered almonds. Toast them in a pan until lightly browned. Add to the lemon and herb mixture for extra crunch and a delicious, vibrant flavor.
- Mushrooms: Surprisingly, thinly sliced mushrooms pair well with this recipe. Use a ceramic mandolin to thinly slice some Cremini or Baby Bel mushroom caps. These thin slices will absorb some of the sauce's liquid and oil, giving the sauce a deeper flavor. Make the mushroom lemon sauce for chicken recipes.
Note: The additional ingredients are optional and not part of the original recipe. Use them for flavor enhancement only.
Cooking Tools
To make this Lemon Herb Sauce recipe, you will need the following tools:
- A mixing bowl
- Knife
- Chopping board
- Measuring cups and spoons
- A large spoon for stirring
How To Make Lemon and Herb Sauce: Complete Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Wash, chop/dice the shallots, capers, parsley, chives and lemon. Mince the garlic.
- Combine the shallots, capers, parsley, and chives in a bowl.
- Add the olive oil, lemon juice, and finely chopped lemon.
- Mix the minced garlic, red chili flakes (if using), salt, and fresh cracked pepper.
- Stir all ingredients well to ensure they are thoroughly combined.
- Let the herby sauce rest for about half an hour to allow the flavors to blend.
- Taste and adjust the seasoning, adding more salt or pepper if necessary.
- Serve over grilled halloumi, fish, or your choice of protein for a refreshing addition.
Step 1: Chop the fresh herbs. PLEASE NOTE: the halloumi in the picture is for a different recipe.
Step 2: Chop the capers and add them to a bowl with the fresh herbs.
Step 3: Chop the shallots and add them to the remaining ingredients in the bowl.
Step 4: Cut out the flesh of the lemon and chop it into small pieces. This adds "pops" of flavor that are amazing.
Step 5: Add in the lemon juice, olive oil and optional seasonings. Taste and adjust to your preference.
Step 6: Serve the vibrant lemon and herb sauce with your favorite fried cheese or fresh vegetables
💡 My Pro Tip
Ensure the recipe rests before serving. Why? Two reasons:
- First, the big, bold flavors in the ingredient list sort of disagree when first mixed. With time, they give up the fight and marry. This is especially true for the shallots, garlic, and parsley.
- Second, we need to let the acids and salt do their job. They help the flavors meld by extracting more liquid from the ingredients. If we don't let it rest, none of this happens. Be patient to enjoy the goodness.
⏲️ Time-Saving Tips
- Make the recipe ahead of time because it needs to rest. Store in the fridge, covered, for up to three days.
- Finely chop the ingredients. This increases the surface area, allowing the acid and salts to do their jobs faster. It will help to distribute the flavors more evenly through the sauce and make it more pleasant to eat, particularly as a topping for fish or grilled meats.
What to Eat with The Lemon & Herb Sauce?
Homemade lemony herb sauce is delightful when paired with various foods. Try the fresh flavors on the following dishes:
- Pan-seared Cod: The fresh, tangy flavors in the lemon garlic herb sauce complement the delicate flavors of golden, buttery, seared cod.
- Halloumi: This is my favorite combo. Serve the perfectly pan seared halloumi cheese with lemon herb sauce as an opening act for a fancy feast - delicious flavors!!
- Grilled Pork Chops: The citrusy, herby flavors from the savory sauce add a new dimension to the juicy grilled meat, making the pork chops even more savory.
- Crispy Rotisserie Chicken: Drizzle it over crispy rotisserie chicken for a zesty twist that complements the juicy, flavorful meat perfectly.
- Grilled Lamb Chops: Pair it with grilled lamb chops for a refreshing contrast to the smoky, tender meat, enhancing its natural flavors.
- Porterhouse Steak: Elevate the classic steak by topping it with this sauce, creating a harmonious blend of beef and herbal notes for a classy meal.
- Steak Tartare: Transform your steak tartare with a dollop of this sauce, adding layers of complexity and bright flavors to the rich dish.
Storage Instructions
Storage Tip
- Store the leftover lemon herb sauce in an airtight container in the refrigerator for up to a week. Stir well before serving again. If there is excess liquid, drain some through a fine mesh strainer. The flavor will intensify with time. Depending on the shallots and garlic, it will be either more delicious or slightly pungent.
Freezing
- Do not freeze the lemon and herb sauce. Freezing will significantly alter the flavors and textures of the fresh ingredients, making the sauce less delicious.
Conclusion
I love the simplicity and versatility of this Lemon and Herb Sauce. You make it in minutes and can transform any salad, meat or sandwich into a delicious thing! Plus, you can store it in the fridge for a week! What else do you need, right?
Make a large batch of the fresh lemon herb sauce for fish, chicken, roasted vegetables, or grilled meats. The bright flavors are uplifting! You'll be glad to have a big batch in the fridge.
Share your thoughts on this vibrant herb sauce recipe in the comments below. Did you like it? What exciting twists did you give it?
LOVE THIS SAUCE? FIND OTHER RECIPES LIKE IT:
- Fresh Tomato Coulis: Experience summer's bright and refreshing taste year-round with this Fresh Tomato Coulis, perfect for adding a light, unique flavor to your dishes.
- Spicy Remoulade Sauce: A delight over crab cakes, as a dipping sauce for shrimp or an unconventional pairing with sliced red peppers or carrot sticks. It's delicious and easy to make... ready in minutes.
- Delicious Pesto Sauce: Dive into the rich, herby goodness of this Delicious Pesto Sauce, an ideal companion for wings, salads or as a flavorful dip.
- Easy Guacamole Recipe: Elevate your snack time with this Easy Guacamole Recipe, combining creamy avocados with zesty flavors for the perfect dip or spread.
- Homemade Truffle Oil: Indulge in the luxurious aroma and taste of Homemade Truffle Oil, a simple way to add a touch of elegance to any dish.
- Blue Cheese Sauce: Discover the bold and creamy world of this Blue Cheese Sauce, a perfect match for steaks, burgers, or as a unique dip.
FAQs
Use heavy cream, cheese, coconut cream, or Greek yogurt to thicken your low-carb herb sauce.
No, lemon juice does not have thickening properties and is a common ingredient in sauces for its bright and fresh flavor.
This is a different type of sauce than a lemon butter sauce. This sauce is created to be raw and has amazing high notes that counterbalance fish, pork, or chicken. Butter-based sauces are designed to round out the flavors.
Although you could heat this sauce, I would think twice before doing it. It is designed to be served cold or at room temperature, with all of the ingredients adding crunch, texture and bursts of flavor.
Lemon and herb sauce
Ingredients
- ¼ cup shallots finely diced
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley roughly chopped
- 2 tablespoons capers roughly chopped
- 2 tablespoons fresh chives chopped
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped lemon no zest
- 1 garlic clove minced
- ½ teaspoon red chili flakes
- ½ teaspoon kosher salt
- Black pepper to taste
Instructions
- Gather the tools and ingredients for the recipe.
- Wash, chop/dice the shallots, capers, parsley, chives and lemon. Mince the garlic.
- Combine the shallots, capers, parsley, and chives in a bowl.
- Add the olive oil, lemon juice, and finely chopped lemon.
- Mix the minced garlic, red chili flakes (if using), salt, and fresh cracked pepper.
- Stir all ingredients well to ensure they are thoroughly combined.
- Let the herby sauce rest for about half an hour to allow the flavors to blend.
- Taste and adjust the seasoning, adding more salt or pepper if necessary.
- Serve over grilled halloumi, fish, or your choice of protein for a refreshing addition.
Notes
- Allow Flavors to Meld: After preparing the sauce, let it sit for about 30 minutes before serving. This allows the flavors to blend together and reduces the pungency of the garlic and shallots, creating a more balanced and subtle taste.
- Finely Chop Ingredients: Ensure that the shallots, capers, and herbs are finely chopped. This helps to distribute the flavors evenly throughout the sauce and makes it more pleasant to eat, especially when used as a topping.
- Adjust to Taste: Feel free to adjust the quantities of lemon juice, chili flakes, salt, and pepper according to your taste preferences. Some might prefer a tangier sauce with more lemon, while others might like it spicier with additional chili flakes.
- Freshness is Key: Use fresh ingredients for the best flavor, especially the herbs and lemon. Fresh herbs will give a more vibrant taste compared to dried ones. I've never used dried herbs in this recipe before, so proceed at your own risk.
- Pairing with Dishes: This sauce pairs well with a variety of dishes. It’s especially delightful over grilled halloumi or fish, but you can also try it with chicken, vegetables, or even as a dressing for a fresh salad.
- Storing the Sauce: If you have leftover sauce, store it in an airtight container in the refrigerator. It should be good for up to a couple of days. The flavor might intensify with time so that it could be even more delicious the next day... or more pungent. Depends on the shallots and garlic.
- Serving Temperature: This sauce can be served at room temperature. If it has been refrigerated, take it out a little while before serving to allow it to come to room temperature, which enhances the flavor a bit.
- Adding Creaminess: If you prefer a creamier texture, you can add a bit of Greek yogurt or sour cream to the sauce. This modification will give it a smoother, richer consistency. It turns into an amazing low carb dip!
- Experiment with Herbs: Don't hesitate to experiment with different herbs based on availability and preference. For instance, adding a bit of fresh mint or dill could offer a new flavor profile.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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