Lemony Garlic Cream Sauce

C360_2016-01-11-17-40-01-603This sauce is a dream – it’s become a regular feature in my life. Somehow it’s so much more than a sum of its parts, which are pretty amazing anyway! It goes beautifully over chicken or fish, with pasta or shrimp. And it’s so easy – I made it recently on holiday, after a day of drinking wine in the sun, and it received RAVE reviews. It is quite flexible to change too – if you don’t have parmesan, leave it out, if you only have 1 lemon, just use that, etc. It will be a hit, I guarantee!

Lemon Garlic Cream Sauce

2 tsp butter
1 cup cream
1 tblsp grated parmesan
zest and juice of 2 lemons
4 cloves garlic, crushed
1 tsp brown sugar
salt & pepper

Melt the butter in a small saucepan over a low heat. Add the garlic and stir until fragrant – careful not to let it burn. Add the cream, sugar, parmesan, lemon juice and zest and stir well. Bring to the boil and let it simmer gently for a couple of minutes. It should thicken a bit, depending how acidic the lemons were. Season to taste with salt and pepper.

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