| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 16 |
|
Garlic cloves |
| 1 |
c |
White wine |
| 2 |
|
Lemons, juiced |
| 1 |
|
Lemon, zested |
| 2 |
tb |
Heavy cream |
| 3 |
|
Shallots; finely diced |
| 1/2 |
lb |
Butter cut into small pieces |
|
|
Salt & Pepper (to taste) |
INSTRUCTIONS
Preheat the oven to 350°F. Place the garlic cloves on a baking sheet and
roast them for 10 to 12 minutes, or until they are golden brown. Chop the
roasted garlic. In a small saucepan place the white wine, lemon juice,
lemon zest, heavy cream, and shallots. Cook the ingredients on medium high
for 8 to 10 minutes, or until the liquid is reduced to 1/4 and is the
consistency of a thin syrup. Reduce the heat to low. While stirring
constantly, slowly add the pieces of butter one at a time, and whisk each
piece in so that it is well incorporated. Add the roasted garlic, salt and
pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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