Ingredients (~6-8 servings)
- 3 Tbsp butter
- 6 garlic cloves, grated with a microplane
- 3 Tbsp all-purpose flour
- 3 cups half and half (not fat free)
- Zest of 1 1/2 lemons, about 1 1/2 tsp
- 3 Tbsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1 1/2 Tbsp finely chopped parsley
- Kosher salt and fresh black pepper
Start the Roux Base
In a 12-inch non-stick skillet, melt the 3 Tbsp of butter over medium heat.
Add the 6 grated garlic cloves and cook for ~30 seconds or until fragrant, stirring constantly.
The garlic should smell aromatic but not brown – you’re just taking the raw edge off.
Cook the Flour and Add the Cream
Stir in the 3 Tbsp of flour and cook for ~1 minute or until lightly golden, stirring constantly.
You want to cook off the raw flour taste but don’t let it burn or get too dark.
Gradually add in the 3 cups of half and half, stirring as you pour. Season with salt and pepper to taste.
If any lumps form at this stage, whisk them out immediately.
Thicken the Sauce and Finish
Reduce heat to medium-low and cook until the sauce thickens, about ~1-2 minutes.
The sauce should easily coat the back of a spoon when it’s ready.
Whisk in the 3 Tbsp of lemon juice and 1 1/2 tsp of lemon zest.
Stir in the 1/2 cup of Parmesan cheese and 1 1/2 Tbsp of parsley.
The cheese should immediately melt into the sauce. Serve immediately while hot.
Lemon Garlic Cream Sauce
Ingredients
Ingredients (~6-8 servings)
- 3 Tbsp butter
- 6 garlic cloves grated with a microplane
- 3 Tbsp all-purpose flour
- 3 cups half and half not fat free
- Zest of 1 1/2 lemons about 1 1/2 tsp
- 3 Tbsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1 1/2 Tbsp finely chopped parsley
- Kosher salt and fresh black pepper
Instructions
- Melt 3 Tbsp butter in a 12-inch non-stick skillet over medium heat.
- Add 6 grated garlic cloves and cook for 30 seconds until fragrant, stirring constantly.
- Stir in 3 Tbsp all-purpose flour and cook for 1 minute until lightly golden, stirring constantly.
- Gradually add 3 cups half and half, stirring as you pour, and season with salt and pepper to taste.
- Reduce heat to medium-low and cook until sauce thickens, about 1-2 minutes.
- Whisk in 3 Tbsp lemon juice and 1 1/2 tsp lemon zest.
- Stir in 1/2 cup grated Parmesan cheese and 1 1/2 Tbsp finely chopped parsley until cheese melts.
- Serve immediately while hot.
