Creamy lemon-garlic sauce
This all-purpose sauce is loaded with allium flavor from sweet onions and garlic and lifted with the brightness of lemon juice and zest. The creaminess comes from blending the onion and garlic once they’re slow-cooked until buttery soft. The sauce is great for draping over everything from steamed or roasted vegetables to seared scallops, sautéed chicken breasts, or roasted salmon fillets. It’s equally good served warm or at room temperature. Store leftovers in the refrigerator for up to three days, and whisk after reheating if the sauce separates.
Uncooked sweet onions
1 medium, thinly sliced (about 2 cups)
3 large clove(s), thinly sliced
Fresh lemon juice
- Coat a medium nonstick skillet with cooking spray. Heat over medium-low heat. Add onion and garlic, cover, and cook until very tender, about 10 minutes; stir occasionally to prevent scorching.
- Spoon onion mixture, water, lemon zest, lemon juice, salt, and pepper into a blender. Blend at high speed until smooth, about 1 minute.
- Serving size: ¼ cup