Preheat the oven to 350F. Place the garlic cloves on a baking sheet and roast them for 10 to 12 minutes, or until they are golden brown. Chop the roasted garlic. In a small saucepan place the white wine, lemon juice, lemon zest, heavy cream, and shallots. Cook the ingredients on medium high for 8 to 10 minutes, or until the liquid is reduced to 1/4 and is the consistency of a thin syrup. Reduce the heat to low. While stirring constantly, slowly add the pieces of butter one at a time, and whisk each piece in so that it is well incorporated. Add the roasted garlic, salt and pepper.
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|Serving Size: 1 Serving (776g)|
|Recipe Makes: 1|
|Calories from Fat: 3364 (95%)|
|Amt Per Serving||% DV|
|Total Fat 373.8g||498 %|
|Saturated Fat 236.5g||1182 %|
|Monounsaturated Fat 97g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 995.6mg||306 %|
|Sodium 2798.4mg||96 %|
|Potassium 823mg||22 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 43.5g|
|Protein 10.6g||15 %|
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Calories per serving: 3530
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