Lemon Garlic Sauce Recipes

LEMON GARLIC CREAM SAUCE

Steps:

• In a 12-inch non-stick skillet, melt butter over medium heat. Add garlic and cook for 30 seconds or until fragrant, while stirring constantly.
• Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook off the raw flour taste. Make sure not to burn it.
• Gradually add in the half and half, stirring as you pour. Season with salt and pepper, to taste. Reduce heat to medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, whisk them out. The sauce should easily coat the back of a spoon.
• Whisk in lemon juice and zest. Stir in Parmesan cheese and parsley. The cheese should immediately melt into the sauce. Serve immediately.

LEMON AND GARLIC BUTTER SAUCE

Steps:

• In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
• Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.

ESSENTIAL LEMON GARLIC SAUCE

Steps:

• Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

LEMON-GARLIC SAUCE

Steps:

• Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
• Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
• Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
• To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.

LEMON GARLIC ALFREDO SAUCE

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.