Yield: 1 servings
|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.