Makes 2½ cups
This is so good you may wind up sipping it by the spoonful. It can be stored, tightly covered, in the refrigerator for up to 10 days.
Canola oil for the pan
4 cloves garlic, thinly sliced
6 tablespoons Garlic Puree (here)
2 cups white wine
Juice of 1 lemon
Kosher salt
Fresh ground black pepper
Slick a skillet with canola oil and heat over medium heat. Add the sliced garlic and garlic puree and sauté until the sliced garlic is soft and golden. Add the wine and lemon juice and season with salt and pepper. Cook until the liquid thickens and is the consistency of heavy cream.