If you have not had the pleasure of having a Meyer Lemon before I insist that you do so. A Meyer Lemon is a cross between a traditional Lemon and a Tangerine. It's skin is thinner then that of a traditional Lemon and the hue of it is a beautiful orangy-yellow. Their aroma is fantastic and it is no way near as acidic as a traditional Lemon. I was giddy like a kid when I saw them in the suppper market this week and just had to have them. The culinary possibilities of a Meyer Lemon are endless, this sauce is just one of the many things I love doing with them. Meyer Lemon Garlic Sauce
(Makes enough for 1 chicken, 1/2 pound of pasta, or dressing of vegetables)
3 - 4 Meyer Lemons (zested and juiced - seeds removed)
1 cup of Dry White Wine
4 large cloves of Garlic (minced)
4 tbsp of Butter
2 tbsp of Cream
Sea Salt and Back Pepper to taste
First, melt 1 tbsp of butter (keeping the rest of the butter cold until needed) in a saute pan over medium heat and add your garlic. Stir, let it simmer and become fragrant. Do not let it brown. Add in your Meyer Lemon juce, zest, and white wine. Stir it well and let it reduce by 1/2.
Finally, sprinkle some sea salt and back pepper to taste over your reduction and your cream. Remove from the heat and with a whisk, whisk in your cold butter until melted and emulsified into your sauce. Your sauce will look shinny and tatse wonderfully tart. You can use it how you like, and you can gently reheat it; although whisk it while reheatng to let your sauce keep it's beautiful shine.