Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 16 \N | Garlic cloves |
| 1 cup | White wine |
| 2 \N | Lemons, juiced |
| 1 \N | Lemon, zested |
| 2 tablespoons | Heavy cream |
| 3 \N | Shallots; finely diced |
| ½ pounds | Butter cut into small pieces |
| \N \N | 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.