Lemon roasted garlic beurre blanc
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Garlic cloves | |
| 1 | cup | White wine |
| 2 | Lemons, juiced | |
| 1 | Lemon, zested | |
| 2 | tablespoons | Heavy cream |
| 3 | Shallots; finely diced | |
| ½ | pounds | Butter cut into small pieces |
| Salt & Pepper (to taste) | ||
Directions
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.