BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
GINGER LEMON CREAM SAUCE for LINGUINI
As seen in our FEAST OF SEVEN FISHES December 2012.
2 cups heavy cream
- 1 tablespoon candied ginger
- zest of 1 lemon
- 2 tablespoons chives
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.