Lemon Cream Sauce

For anyone who knows me well, you know that I like to get in the kitchen, throw some random stuff together and turn it into something edible. This was one of those times....and it i has now turned into one of Shawn's favorite.

I served this on top of parmesan crusted chicken with garlic mashed potatoes originally. Since then, I put it on my seafood manicotti, made it into an alfredo sauce and I am sure it would be good on numerous other dishes. Enjoy!!

Ingredients

2 garlic cloves

1.5 cups parmesan

2 TBSP capers

1/4 tsp white pepper

1 large container heavy cream

1 lemon

1/4 cup milk

cornstarch

In a food processor, blend garlic, parmesan, pepper, capers, and 2 cups heavy cream. It will make a thick paste.

In a sauce pan, warm milk. Pour in cheese mixture

As mixture melts, juice the lemon and pour into mixture

Stir constantly until mixture starts to thicken

Use cornstarch to make sauce thick enough to serve