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!
Servings: 2 Cups
Calories: 913kcal
Equipment
- 1 Medium Sauce Pan
Ingredients
- 3 Tablespoons 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.
Nutrition
Calories: 913kcal | Carbohydrates: 11g | Protein: 10g | Fat: 85g | Saturated Fat: 54g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 259mg | Potassium: 309mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 3416IU | Vitamin C: 10mg | Calcium: 291mg | Iron: 1mg
