Description
A creamy, tangy lemon garlic sauce perfect for tossing with pasta or using as a flavorful base for other dishes. This sauce combines butter, garlic, and fresh lemon with a velvety half and half and Parmesan cheese for a quick and elegant addition to your meal.
Ingredients
Units
Scale
Sauce Ingredients
- 2 Tbsp. butter
- 4 garlic cloves, grated with a microplane
- 2 Tbsp. all-purpose flour
- 2 cups half and half (not fat free)
- Zest of 1 lemon, about 1 tsp.
- 2 Tbsp. fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 Tbsp. finely chopped parsley
- Kosher salt and fresh black pepper, to taste
Instructions
- Heat Butter and Garlic: In a 12-inch non-stick skillet, melt butter over medium heat. Add grated garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add Flour: Stir in the all-purpose flour and cook for 1 minute until lightly golden, continuing to stir constantly to eliminate the raw flour taste without burning.
- Add Half and Half: Gradually pour in the half and half while stirring. Season with kosher salt and black pepper to taste. Reduce heat to medium-low and cook until the sauce thickens, about 1 to 2 minutes. Whisk out any lumps that form; the sauce should easily coat the back of a spoon.
- Incorporate Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest. Stir in grated Parmesan cheese and chopped parsley; the cheese will melt smoothly into the sauce.
- Serve Immediately: Use this sauce right away tossed with pasta or as a base for other dishes for best flavor and texture.
Notes
- For a smoother sauce, grate garlic and Parmesan with a microplane for better texture and melting.
- This recipe yields about 2 cups of sauce, enough for 8 ounces of dry pasta.
- If leftovers thicken upon standing, thin the sauce with white wine, reserved pasta water, milk, or additional half and half.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 30 mg
