Meyer Lemon Sauce
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.
Servings: 40 Tablespoons
- 6 tablespoons butter in all
- 2 medium Shallots chopped fine
- 2 cloves garlic smashed
- 2 tablespoons A/P flour
- 1 tablespoon Meyer lemon zest
- To taste Kosher Salt and Ground Black Pepper
- 3 slices meyer lemon
- 4 tablespoons Meyer lemon juice
- 1 teaspoon Worcestershire Sauce
- 1 cup Dry White Wine
- 1 cup Chicken Stock
- 1 sprig fresh rosemary
In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
Saute until the shallots are starting to soften, about 5 minutes.
Add the flour and stir or whisk together until a light roux develops.
Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.
Add the 2 remaining tablespoons of butter and shake the pan while that melts.
Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.
Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.
If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.
Calories: 25kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 0.1g
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