BajaNomad

Outstanding garlic/lemon sauce

Santiago - 8-27-2023 at 08:11 AM

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.

pauldavidmena - 8-27-2023 at 02:33 PM

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.


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!

Lobsterman - 8-27-2023 at 04:22 PM

Thanks,

Just caught a bunch of sanddabs that this sauce would be perfect for.

Phil C - 8-27-2023 at 04:30 PM

Sanddabs,,, mmmmmm!

stillnbaja - 8-27-2023 at 05:27 PM

Quote: Originally posted by Phil C  
Sanddabs,,, mmmmmm!



pop-tarts!

Udo - 8-29-2023 at 02:18 PM





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!