Lemon Garlic Onion Sauce by Tamera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 medium Onions, raw chopped finely 3 serving Garlic, cooked finely1 tbsp Extra Light Olive Oil 1 cup Homemade vegetable stock (by ABOGLESBEE) 2 tbsp Cooking Wine - white (by KOALA68) 1/2 Lemon, fresh squeezed,About 1/2 tbsp flour, Wondra (use the amount you want for desired thickness.)
In the pan you cooked your chicken, add 1 Tbsp Olive Oil or if you prefer, I like to use butter when cooking onions.
Cook on medium low about 5 minutes until onions are translucent and softened. No need to caramelize.
Turn heat to low and add the chopped garlic and cook about a minute or too. Do not brown garlic as it burns easily and becomes bitter.
Deglaze pan with the cooking wine. Turn up heat and cook off alcohol.
Add the vegetable stock and about a tablespoon of lemon juice and boil about 3 minutes.
Stir in the *Wondra with wire whisk while slowly shaking into the sauce while boiling.
*If you do not have Wondra, you can use Cornstarch or Arrowroot mixed into a little cold vegetable broth or water. Be careful and use a wire whisk to mix in to avoid lumps.
Cook until desired thickness.
Finish with another squeeze of fresh lemon juice about a teaspoon or two.
Serve over desired vegetables and it's also great with a little Parmesan cheese on top!
Serving Size: About 3 Tablespoons or so per serving
Cook on medium low about 5 minutes until onions are translucent and softened. No need to caramelize.
Turn heat to low and add the chopped garlic and cook about a minute or too. Do not brown garlic as it burns easily and becomes bitter.
Deglaze pan with the cooking wine. Turn up heat and cook off alcohol.
Add the vegetable stock and about a tablespoon of lemon juice and boil about 3 minutes.
Stir in the *Wondra with wire whisk while slowly shaking into the sauce while boiling.
*If you do not have Wondra, you can use Cornstarch or Arrowroot mixed into a little cold vegetable broth or water. Be careful and use a wire whisk to mix in to avoid lumps.
Cook until desired thickness.
Finish with another squeeze of fresh lemon juice about a teaspoon or two.
Serve over desired vegetables and it's also great with a little Parmesan cheese on top!
Serving Size: About 3 Tablespoons or so per serving
Nutritional Info Amount Per Serving
- Calories: 41.5
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.3 g
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