This recipe for Garlic Lemon Cream Sauce is the perfect way to knock your weeknight dinner out of the park. This is so versatile you can use it for almost any lighter dish – think, salmon, shrimp, pasta, chicken, or even roasted vegetables!
Ingredients
This sauce only has unsalted butter, minced garlic, white wine, heavy cream, lemon juice, grated parmesan, salt, pepper, and minced parsley. This also comes together in about 15-minutes, most of which is reducing/simmering time.
- Melt the butter in a medium sized sauce pan over medium-high heat, add the minced garlic and sauté for 30-seconds until fragrant.
- Add the white wine to deglaze the pan, bring to a simmer for approximately 5-minutes until reduced by one third. Avoiding alcohol? Exchange the wine for vegetable, chicken or seafood stock.
- Add the heavy cream, lemon juice, parmesan, and simmer for an additional 10-minutes until thickened and sauce coats the back of a spoon.
- Season to taste with salt and pepper, and garnish with finely minced parsley.
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Recipe
Garlic Lemon Cream Sauce
This simple garlic lemon cream sauce is so versatile and can be used for almost any dish. Try it with fish, shrimp, pasta or chicken!
Equipment
- 1 Medium Sauce Pan
Ingredients
- 3 tablespoon Unsalted Butter
- 2-3 Garlic Cloves Minced
- 1 Cup Dry White Wine Pinot Grigio, Chardonnay, etc. Substitute vegetable, chicken or seafood stock if avoiding alcohol.
- 1½ Cup Heavy Cream
- 1 Oz. Fresh Lemon Juice Juice from ½ of a lemon or 2 tablespoons
- ¼ Cup Parmesan Grated
- 1 tablespoon Flat Leaf or Italian Parsley Finely Minced
Instructions
- Melt the butter in a medium sized sauce pan over medium-high heat, add the minced garlic and sauté for 30-seconds until fragrant and some color starts to form. Take care to not brown the garlic too much.
- Add the white wine, stirring to deglaze the pan. Bring to a boil and simmer without lowering heat for approximately 5 to 8-minutes until reduced by one third.
- Add the heavy cream, lemon juice, parmesan and simmer for an additional 10-minutes until thickened and sauce coats the back of a spoon.
- Season to taste with salt and pepper and garnish with finely minced parsley.
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