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Roasted Garlic White Wine Sauce Recipe

This sauce is intense in flavor and smooth and luscious in your mouth. The sharpness of the garlic and lemon are a perfect combination for grilled fish or chicken.

Ingredients:

  • 1 Tbs. olive oil
  • 1 small yellow onion, sliced
  • 1/4 cup roasted garlic
  • 1 cup white wine
  • 1/2 cup fresh lemon juice (plus 1 small wedge reserved)
  • 4 cups chicken stock
  • 1 bunch fresh thyme
  • 6 Tbs. butter, room temperature
  • salt and pepper
  • 2 Tbs. roughly chopped Italian parsley

Preparation:

  1. Heat oil in sauce pan and add onion.
  2. Sweat onion until soft, but not browned.
  3. Add roasted garlic and white wine to pot and cook until almost all of the wine has reduced.
  4. Add the lemon juice to the pot and cook until it has all reduced.
  5. Add the chicken stock and 3 sprigs of the fresh thyme and reduce over medium heat until there is about a cup of liquid left.
  6. Place the contents of the pot in a blender and puree.
  7. With the blender running add the butter, 1 Tbs. at a time until it is all incorporated. (If the sauce becomes too thick to take all of the butter thin it with a little bit of warm water and continue adding the butter.)
  8. Strain the sauce through a sieve and finish it with salt and pepper to taste, parsley and a squeeze of fresh lemon juice from the reserved wedge.
  9. Keep this sauce warm in a water bath or hold in a thermos so that it does not get too cold and the butter separates.

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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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