GINGER LEMON CREAM SAUCE for LINGUINI

By:


As seen in our FEAST OF SEVEN FISHES December 2012.

Ingredients:

  • 2 cups heavy cream

  • 1 tablespoon candied ginger
  • zest of 1 lemon
  • 2 tablespoons chives

Method:

Place cream in wide sauce pan. Bring to simmer and reduce to 1 cup; add ginger, lemon zest. Cook for 3 minutes to blend flavors. Remove and strain, if desired; add chives. Serve.






TO RECIPES

printable page