Fresh lemon-soured cream sauce with ULIDEA olive dust

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Ingredients for 6:

  • 1/2 cup heavy cream
  • 2 tablespoons freshly squeezed lemon juice, plus more as needed
  • 1/2 teaspoon sea salt, plus more as needed
  • 1/2 teaspoon sugar
  • 2 teaspoons ULIDEA OLIVE DUST


The recipe makes six servings, for enhancing vegetables, fish or meatballs.

This sauce is easily made and vaguely resembles a hollandaise sauce for serving over vegetables like blanched or lightly roasted asparagus or poached leeks, or cold over ripe tomatoes. It can also be used over fried, baked, or poached fish or meatballs.

The sauce makes use of black olive dust for both olive flavor highlights and an attractive black-speckled color.

Combine cream, lemon juice, salt, sugar and olive dust in a bowl, stirring well. Let rest ten minutes. If cream has not thickened, add a little more lemon juice. Stir and taste. Add salt to taste.

Traditionally sauces were spooned over the food it goes with. The more modern way is to spread several tablespoons of sauce on the individual dining plates. Place the vegetable, fish, or meatballs on top of sauce. For this sauce I would do both the smear under the food plus a little drizzled over it.