Paleo Lemon Garlic Cream Sauce

Greetings:)

I created a sauce recipe last night that I wanted to keep track of, so thought I would write it down here!

Paleo Lemon Garlic Cream Sauce 

Ingredients:

-3 TBS Organic Extra Virgin Olive Oil

-4 TBS Salted Kerrygold Butter

-4-6 cloves of garlic, minced

-Juice of 2 lemons

-1 can of coconut milk refrigerated at least overnight (you want the cream at the top of the can as firm as possible)

-1 TBS Arrowroot powder

-1 TBS Water

-3/4 cup chicken stock

-Salt & Pepper to taste

Directions:

1. Melt butter and heat olive oil in the sauce pan on medium heat (only slightly bubbling)

2. Add minced garlic, do not let it brown

3. Pour in lemon juice, stir until well combined

4. Simmer on low-medium for 3 minutes

5. If you want a thick sauce: while that simmers, mix arrowroot powder and water together, and set aside. (If you want a runny sauce, avoid this step altogether)

6. Begin adding the firm coconut milk (scooping from the top of the can) and mix well, so that the oils do not separate from the coconut milk

7. Let simmer for 3 minutes

8. Get a whisk ready - begin adding your arrowroot mixture, whisking the entire time that you pour. (If you don't whisk while pouring the mixture will coagulate into a globby mess!)

9. From there, slowly begin adding any additional liquids that the sauce needs to become the right consistency, whisking quickly to incorporate the liquids and prevent separation.

I whisked in around 3/4 cups of chicken stock as well as most of the remaining coconut juice in the can to get it to the right consistency for me.

Yum! Serve over sautéed zucchini noodles and baked garlic lemon chicken!

Until next time...

~Allyson