Lemon Garlic Sauce Food

ESSENTIAL LEMON GARLIC SAUCE

Steps:

• Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

LEMON AND GARLIC BUTTER SAUCE

Steps:

• In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
• Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.

LEMON GARLIC SAUCE

Steps:

• Melt butter in a pot on the stove top over medium heat.
• Add flour. Quickly whisk the flour and butter together to form a paste, and cook this for a few seconds while stirring.
• Combine milk and chicken stock, and pour a splash of the liquid into the pot. Whisk until the liquid is incorporated into the flour paste, then add a little more. Continue to gradually add liquid until the sauce has an even, smooth consistency.
• Add very finely diced garlic, apple cider vinegar and seasoning to the sauce, and keep whisking. The sauce will gradually thicken. Add additional seasoning, and lemon juice to taste. I like to squeeze half a lemon at a time, and then check to see if more is needed. Serve the sauce immediately.

LEMON GARLIC CREAM SAUCE

Steps:

• In a 12-inch non-stick skillet, melt butter over medium heat. Add garlic and cook for 30 seconds or until fragrant, while stirring constantly.
• Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook off the raw flour taste. Make sure not to burn it.
• Gradually add in the half and half, stirring as you pour. Season with salt and pepper, to taste. Reduce heat to medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, whisk them out. The sauce should easily coat the back of a spoon.
• Whisk in lemon juice and zest. Stir in Parmesan cheese and parsley. The cheese should immediately melt into the sauce. Serve immediately.

LEMON-GARLIC SAUCE

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.

GARLIC AND LEMON OIL

Steps:

• Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
• With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
• Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

LEMON GARLIC PASTA

Steps:

• In large skillet, cook garlic in olive oil until golden.
• Add lemon juice, bouillon and pepper.
• Cook and stir until bouillon dissolves.
• In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.