Lemon Garlic Cream Sauce

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

2 Tbsp. butter

4 garlic cloves, grated with a microplane

2 Tbsp. all-purpose flour

2 cups half and half (not fat free)

Zest 1 lemon, about 1 tsp.

2 Tbsp. fresh lemon juice

1/3 cup grated Parmesan cheese

1 Tbsp. finely chopped parsley

Kosher salt and fresh black pepper

Instructions

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.

Notes

Add pine nuts, double the butter, use heavy cream with a little milk over half and half

Nutrition

• Calories: 250
• Lipides Totaux: 20.3 g
• Lipides Saturés: 13.3 g
• Acides Gras Trans: 0.6 g
• Cholestérol: 62.4 mg
• Sodium: 189 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 0.4 g
• Sucres Totaux: 5.3 g
• Protéines: 7.1 g