This is my lemon/butter/garlic/cream sauce. It is very very good. It was created to be used on seafood, but I have come to learn that it goes on ‘everything’. Its use should be ‘limited’!
It is very easy to make.
Ing.
50gms butter
The juice of one fresh lemon
3 cloves garlic, finely diced/chopped
100ml thickened cream
a pinch of finely chopped Continental Parsley
Murray River Pink Salt to taste
Melt the butter over low heat. When melted, add the lemon juice and then the garlic. Stir it about and let it heat up for about a minute. Add a pinch of salt. Add the cream and stir it all together. Let the cream warm and rise, then turn off the heat. Now add your very small pinch of parsley.
Now pour it over whatever you like!
BTW, I added a picture of my sliced avocado. Drizzled with Olive Oil and freshly coarse ground pepper.
Many decades ago, I discovered the fabulous blend of avocado and cracked pepper. For some reason it works very well.
Avocados are naked without pepper!
Enjoy please.