Lemon-Cream Sauce

1. 1

   In a shallow pan, heat butter over medium-low heat. Add flour and whisk together; don't brown. Add garlic and lemon zest and whisk until fragrant, about 1 minute. Pour in the heavy cream, increase heat to medium, and whisk constantly until mixture comes to a bare simmer, just a few bubbles. DON'T BOIL! It will curdle and you will cry.

2. 2

   Taste and correct seasoning with salt and pepper, if needed, and stir in chives or parsley, if using.

3. 3

   Serve hot over pasta, with a little parmesan cheese, or as a dip for steamed artichokes, or over seared sea scallops, or whatever you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.