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Lemon Garlic Cream Sauce Recipe
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chicken bouillon cubes||1|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed / minced (Small Clove)|
|All purpose flour||2 Tablespoon|
|Egg yolk||1 Large|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 872 Calories from Fat 610
% Daily Value*
Total Fat 68 g105.2%
Saturated Fat 43.4 g217%
Trans Fat 0 g
Cholesterol 415.3 mg
Sodium 978.4 mg40.8%
Total Carbohydrates 37 g12.3%
Dietary Fiber 1 g4.1%
Sugars 8.2 g
Protein 6 g12.4%
Vitamin A 19.4% Vitamin C 25.6%
Calcium 11.4% Iron 11.5%
*Based on a 2000 Calorie diet
Crumble bouillon cube into mixture; set aside.
In a medium-size bowl, whip cream until soft peaks form; set aside.
In a small pan, melt butter over low heat.
Add garlic and cook until softened but not browned.
With a wire whisk, stir in flour, cooking until bubbly (do not brown).
Remove from heat and gradually add wine mixture, stirring until smooth.
Cook over medium heat, stirring, until sauce comes to a boil.
Remove from heat and whisk in egg yolk and lemon juice.
Fold into whipped cream; serve hot.
If made ahead, set bowl in hot water to keep sauce warm for up to 3 hours.