LEMON-GARLIC SAUCE

Lemon-Garlic Sauce image

Provided by Florence Fabricant

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 10

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Ingredients

2 cloves garlic, minced
1 tablespoon minced shallot
2/3 cup dry white wine
1/2 cup lemon juice (about 2 lemons)
3 large egg yolks, lightly beaten
2 teaspoons cornstarch
1/4 cup extra virgin olive oil
1/2 cup chicken, fish or vegetable stock, approximately
Salt and freshly ground white pepper
Minced fresh herbs, pesto or other seasoning to taste, optional

Steps:

Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 2 grams