lemon roasted garlic beurre blanc

Categories
Salsa/sauce
Yield
1 servings
MeasureIngredient
16  Garlic cloves
1 cup White wine
Lemons, juiced
Lemon, zested
2 tablespoons Heavy cream
Shallots; finely diced
½ pounds Butter cut into small pieces
  Salt & Pepper (to taste)

Preheat the oven to 350øF. 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 ¼ 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.

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