Fry garlic gently in a tablespoon butter until slightly browned. Add stock, cream, citric acid and chives/parsley and bring to gentle simmer. Simmer for 4-5 minutes until reduced and thickened. If doesn't thicken enough add a little cornflour disolved in a little water or cream. I like this sauce served over chicken breast baked in the oven with baked chips and green beens for a low chemical meal. For a moderate salicylates tolerated, adding baked sweet potato and beetroot is nice.
Ingredients
Instructions
Notes
Failsafe: Lemon Cream Sauce
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