To make a garlic white wine sauce, use 6 cups of water, 1 tablespoon of butter, 4 ounces of garlic and 2 ounces of clam base. Add 1/4 cup of white wine and 3 tablespoons of lemon pepper to the sauce. Cook the garlic before combining it with liquid ingredients.
Melt 1 tablespoon of butter in a saucepot over medium heat. Peel and chop up 4 ounces of garlic, then add it to the pot. Sauté the garlic until it starts to turn brown, which takes about five minutes. Pour 6 cups of hot water into the pot with the garlic. Stir in 2 ounces of clam base bouillon, 1/4 cup of white wine and 3 tablespoons of lemon pepper. Let the sauce simmer until it reduces and becomes thick. This takes about 10 minutes to cook.
Use the sauce over a fish dish, such as a walleye fillet. Coat an 8-ounce walleye fillet in flour, then cook it on a skillet for two minutes on each side. When the fish is cooked through and golden brown, drizzle the fish with the garlic white wine sauce. Cook 1 ounce of sliced white mushrooms and diced tomatoes in the same pan as the fish, and remove them from the heat when the mushrooms turn brown and the liquid evaporates. Serve the fish, vegetables and sauce on a bed of linguine pasta.