Oregano Sauce
Creamy, herby, garlicky and with zing from lemon zest, this oregano sauce is fantastic on chicken or seafood.Makes about 1 cup.
Servings: 2
Calories (Estimated): 317kcal
Equipment:
- measuring cups and spoons
- knife and cutting board OR garlic press
- cheese grater (if using block cheese)
- lemon zester
- skillet or saucepan
- wooden spoon
Ingredients:
- 2 tablespoons unsalted butter
- 4 garlic cloves, peeled and minced or pressed through a garlic press
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons finely grated Parmesan cheese*
- 1 teaspoon dried oregano**
- 1 teaspoon lemon zest (you need about 1 small lemon for that)
Instructions:
- Melt the butter in a skillet or saucepan.2 tablespoons unsalted butter
- Add the garlic and cook until fragrant (about 30 seconds).4 garlic cloves, peeled and minced or pressed through a garlic press
- Add chicken broth, cream and Parmesan. Bring to a boil and cook, stirring continuously, until the sauce thickens (about 4 minutes).½ cup chicken broth, ½ cup heavy cream, 2 tablespoons finely grated Parmesan cheese*
- Stir in the oregano and the lemon zest.1 teaspoon dried oregano**, 1 teaspoon lemon zest (you need about 1 small lemon for that)
Recipe notes:
*You can use freshly grated or pre-grated Parmesan cheese for this recipe. (Pre-grated Parmesan from the refrigerated section or the shelf-stable, bottled product work equally well.)
**If you have fresh oregano on hand, use 1 tablespoon finely chopped fresh oregano instead.
Storage: Let the sauce cool to room temperature, then store in an airtight container in the fridge. Gently re-heat on the stovetop or in the microwave.
