Description
Smooth Lemon Garlic Sauce for Pasta or Chicken brings bright citrus and rich creamy texture together in an easy stovetop sauce. This silky lemon and garlic finished sauce works beautifully tossed with pasta or spooned over cooked chicken or seafood. The method uses sautéed shallot and garlic, low sodium chicken broth, fresh lemon juice and warmed dairy so the sauce stays smooth and glossy every time.
Ingredients
3 tablespoons butter
1 small shallot, finely chopped
4 cloves garlic, minced
½ teaspoon dried thyme or Italian seasoning
½ cup low sodium chicken broth
1 medium lemon, juiced and zested
1 cup whole milk, half and half, or cream, warmed
Salt and freshly ground black pepper, to taste
Optional: reserved pasta water for loosening sauce
Instructions
1. Place a large pan over medium high heat and allow it to warm before adding ingredients
2. Melt three tablespoons of butter without letting it brown
3. Add one small finely chopped shallot and the lemon zest, sauté for two minutes until translucent and lightly golden
4. Add four cloves of minced garlic and cook for about thirty seconds until fragrant but not browned
5. Pour in half a cup of low sodium chicken broth and the juice of one medium lemon, stir to combine
6. Warm one cup of milk, half and half, or cream separately so it does not separate when added
7. Add the warmed dairy to the pan and bring the mixture to a gentle simmer
8. Stir in half a teaspoon of dried thyme or Italian seasoning, reduce heat to medium low and cover the pan
9. Simmer covered for ten minutes to allow flavors to meld
10. Remove the lid and check consistency, simmer uncovered for five minutes if more reduction is desired
11. If the sauce needs thickening prepare a slurry by mixing one tablespoon cornstarch with two tablespoons cold water and whisk into the sauce
12. Simmer on low and stir for five minutes until the sauce becomes smooth and glossy
13. Remove from heat and taste, season with salt and pepper as needed
14. Toss the sauce with cooked pasta or spoon it over cooked chicken, add reserved pasta water a tablespoon at a time if the sauce needs loosening
Notes
If shallots are unavailable use a quarter cup of finely chopped white or yellow onion
To substitute fresh garlic with garlic powder use two teaspoons of garlic powder
Warm the dairy before adding it to prevent curdling and to keep the sauce silky
If the sauce will not thicken make a slurry by mixing one tablespoon cornstarch with two tablespoons cold water, add to the sauce and simmer for five minutes
Simmer gently and avoid high heat to prevent scorching the dairy and changing the flavor
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American Italian fusion