Delicious Mery Sauce

Peel and finely chop the garlic cloves. Remember that the finer they are, the better they will integrate with the butter.

In a medium saucepan over medium heat, melt the butter. Add the chopped garlic and sauté until golden brown. Do not let them burn because they will make the sauce bitter.

Add the white wine and turn up the heat a little so that the alcohol evaporates, this will take a few minutes but it is a crucial step to enhance the flavor. It is good to remember that sauces with wine must be cooked well to avoid a strong alcohol taste.

Reduce the heat back to medium and add the lemon juice, salt and pepper to taste. Be careful that the lemon and the wine already provide acidity, so I would recommend tasting before.

Cook for about 10-15 minutes until the sauce reduces a little, stirring from time to time so that it does not stick. When reducing sauces, it is important to be patient and not to rush. Good things wait.

Remove from heat and sprinkle with chopped fresh parsley. Serve hot.