Name: Garlic parmesan lemon cream sauce
Prep time: PTPREPARATIONTIME
Ingredients: 3 cloves garlic, minced or grated; 1 small yellow onion, small dice; 2 Tbsp butter; 1 lemon cut into 4 slices; 1 cup white wine; 1.5 cups chicken stock; 1.5 cups Heavy Cream; 1.5 cups Parmesan Cheese, grated (do not sub shredded); salt and pepper, to taste; chopped Italian parsley or chives, for garnish cooked ravioli

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Garlic parmesan lemon cream sauce

This a great recipe to use as a pan sauce demonstration. It provides all the yummy flavors you find in alfredo, but it is a little lighter and fresher, and although indulgent, a little bit nicer to the waistline as well. Feel free to use the pasta of your choice and top with your favorite protein!

Ingredients

3 cloves garlic, minced or grated
1 small yellow onion, small dice
2 Tbsp butter
1 lemon cut into 4 slices
1 cup white wine
1.5 cups chicken stock
1.5 cups Heavy Cream
1.5 cups Parmesan Cheese, grated (do not sub shredded)
salt and pepper, to taste
chopped Italian parsley or chives, for garnish cooked ravioli

Directions

Add butter to a large preheated sauté pan and melt over medium heat.
Add the onion, and sweat until translucent and it begins to soften, about 5 minutes.
Add the garlic and the lemon slices and cook for 1 minute.
Add the white wine and bring to a simmer. Reduce until almost fully evaporated.
Add chicken stock, turn heat to medium high and reduce for about 5 minutes.
Add the heavy cream and bring to a gentle simmer, adjust heat as necessary. Let the cream cook in the sauce and reduce for about 7 minutes.
Whisk in Parmesan cheese, until it has fully melted out.
Season with salt and pepper to taste and add fresh herbs for garnish
Discard the lemon slices and add pasta to sauce. Enjoy!

Garlic parmesan lemon cream sauce

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