Lemon-Garlic Sauce

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon minced shallot
• ⅔ cup dry white wine
• ½ cup lemon juice (about 2 lemons)
• 3 large egg yolks, lightly beaten
• 2 teaspoons cornstarch
• ¼ cup extra virgin olive oil
• ½ cup chicken, fish or vegetable stock, approximately
• Salt and freshly ground white pepper
• Minced fresh herbs, pesto or other seasoning to taste, optional

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    78 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 50 milligrams cholesterol; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

1 1/2 cups

Preparation

1. 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.
2. 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.
3. 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.
4. To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.

• This sauce could be served over cold poached salmon or lobster, without any coagulated fat to worry about. It can dress a salad. Minced chives, a spoonful of pesto, a little anchovy paste or tapenade are seasonings that come to mind. It can be refrigerated for a few days and then reheated to nap steamed vegetables or grilled chicken or fish. Add fresh trout roe or California caviar and you have an elegant topping for lightly baked oysters, which will sit up and beg for that glass of sauvignon blanc.

30 minutes