I have this sauce on the stove as I type this. I didn't want to use the lemon juice, as my mom taught me when I first started cooking that if you don't have buttermilk on hand to just add lemon juice to your cream or milk...so with that being said, I didn't want a "buttermilk" sauce on my pasta, so what I did was I melted my butter on med-low, added 2 Tablespoons of lemon grass herb blend (you can find the tubes next to the fresh herbs at your local produce section of the grocery store), and about 1 tsp lemon pepper, and I added a chicken bouillon cube to my cream. Came out PERFECT, nice, subtle lemon taste.
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I have this sauce on the stove as I type this. I didn't want to use the lemon juice, as my...