Lemon Garlic Cream Sauce
|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|
Pour wine and water into a small bowl.
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.