Santiago
Ultra Nomad
Posts: 3500
Registered: 8-27-2003
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Outstanding garlic/lemon sauce
We have used this recipe for pasta, but the other day used over firm white fish and shrimp. We pre-cooked the meat and added it as the last step.
Maybe kept it in the sauce for a minute or two at most. We tend to use some red pepper flakes to 'Bam' it up a bit.
The trick is to prepare all the ingredients and have them ready at the stove in order of use. A full glass of nice white wine would not be out of
order. Then go for it, you can't walk away from the stove, you're there for the duration, 5-6 minutes tops.
Lemon Garlic Cream Sauce
Ingredients
2 TBS butter
4 garlic cloves, grated so very fine, use a zester
2 TBS flour
2 cups half and half (milk ok but will thin it a bit, heavy cream a bit too much in our view)
Zest of one lemon, about 1 tsp
2 Tbs lemon juice
1/3 cup finely grated parmesan cheese.
1 Tbs finely chopped parsley
1 Tbs black pepper
Instructions
1. In a 12 inch skillet, melt butter over med heat. Add garlic and cook for 30 seconds or until fragrant, stir constantly.
2. Stir in flour and cook for 1 minute, stirring constantly. Don’t burn the flour.
3. Gradually add the half and half, stirring as you pour. Season salt and pepper. Reduce heat to med-low and cook until the sauce thickens, about 1-2
minutes. Wisk constantly.
4. Wisk in the lemon juice and zest, stir in the Parmesan and parsley.
5. Serve at once.
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pauldavidmena
Super Nomad
Posts: 1691
Registered: 5-23-2013
Location: Centerville, MA, USA
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Quote: Originally posted by Santiago  | We have used this recipe for pasta, but the other day used over firm white fish and shrimp. We pre-cooked the meat and added it as the last step.
Maybe kept it in the sauce for a minute or two at most. We tend to use some red pepper flakes to 'Bam' it up a bit.
The trick is to prepare all the ingredients and have them ready at the stove in order of use. A full glass of nice white wine would not be out of
order. Then go for it, you can't walk away from the stove, you're there for the duration, 5-6 minutes tops.
Lemon Garlic Cream Sauce
Ingredients
2 TBS butter
4 garlic cloves, grated so very fine, use a zester
2 TBS flour
2 cups half and half (milk ok but will thin it a bit, heavy cream a bit too much in our view)
Zest of one lemon, about 1 tsp
2 Tbs lemon juice
1/3 cup finely grated parmesan cheese.
1 Tbs finely chopped parsley
1 Tbs black pepper
Instructions
1. In a 12 inch skillet, melt butter over med heat. Add garlic and cook for 30 seconds or until fragrant, stir constantly.
2. Stir in flour and cook for 1 minute, stirring constantly. Don’t burn the flour.
3. Gradually add the half and half, stirring as you pour. Season salt and pepper. Reduce heat to med-low and cook until the sauce thickens, about 1-2
minutes. Wisk constantly.
4. Wisk in the lemon juice and zest, stir in the Parmesan and parsley.
5. Serve at once.
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This looks like a great sauce to make after after getting a clean bill of health from the doctor! Seriously, striped bass are in season here
on Cape Cod, and I feel like this sauce would go well with it. Thanks for posting!
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Lobsterman
Super Nomad
Posts: 1682
Registered: 10-7-2008
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Thanks,
Just caught a bunch of sanddabs that this sauce would be perfect for.
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Phil C
Senior Nomad
Posts: 564
Registered: 3-27-2004
Location: N. San Diego County/ Loreto Centro/Lopez Mateos
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Sanddabs,,, mmmmmm!
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stillnbaja
Junior Nomad
Posts: 95
Registered: 5-4-2023
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pop-tarts!
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Udo
Elite Nomad
Posts: 6327
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Mood: TEQUILA!
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The perfect sauce to go with the shrimp I just brought home (Ensenada).
It would also stand up to poaching a sea bass, or ling cod in it.
Mil gracias, Santiago!
Udo
Youth is wasted on the young!
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