Lemon-Garlic Sauce

Name: Lemon-Garlic Sauce
Total time: 30 min
Yield: 1 1/2 cups
Ingredients: 2 cloves garlic, minced; 1 tablespoon minced shallot; 2/3 cup dry white wine; 1/2 cup lemon juice (about 2 lemons); 3 large egg yolks, lightly beaten; 2 teaspoons cornstarch; 1/4 cup extra virgin olive oil; 1/2 cup chicken, fish or vegetable stock, approximately; Salt and freshly ground white pepper; Minced fresh herbs, pesto or other seasoning to taste, optional

By Florence Fabricant

Updated May 23, 2024

Total Time: 30 minutes
Rating: 4(15)
Comments: Read comments

Featured in: PAIRINGS: A Lemony Sauce Helps Link Spring's Vibrant Flavors With a Tart, Lean Wine.

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Ingredients

Yield:1½ cups

2cloves garlic, minced
1tablespoon minced shallot
⅔cup dry white wine
½cup lemon juice (about 2 lemons)
3large egg yolks, lightly beaten
2teaspoons cornstarch
¼cup extra virgin olive oil
½cup chicken, fish or vegetable stock, approximately
Salt and freshly ground white pepper
Minced fresh herbs, pesto or other seasoning to taste, optional

Ingredient Substitution Guide

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Preparation

Step 1
Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
Step 2
Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
Step 3
Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
Step 4
To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.

Tip

This sauce could be served over cold poached salmon or lobster, without any coagulated fat to worry about. It can dress a salad. Minced chives, a spoonful of pesto, a little anchovy paste or tapenade are seasonings that come to mind. It can be refrigerated for a few days and then reheated to nap steamed vegetables or grilled chicken or fish. Add fresh trout roe or California caviar and you have an elegant topping for lightly baked oysters, which will sit up and beg for that glass of sauvignon blanc.