Creamy garlic sauce

Discussion in 'Food & Cooking' started by niklas, Nov 29, 2015.

  1. niklas

    niklas

    Messages:
    33
    Likes Received:
    10
    Exp:
    Professional Chef
    Anyone sitting on a nice recipe for creamy garlic sauce?
     
  2. recky

    recky

    Messages:
    263
    Likes Received:
    28
    Exp:
    Owner/Operator
    Hi Niklas,

    I don't even think this questions belongs here, but it would be more than helpful if you confided in us what this sauce might be served with. Lamb? Trout? Ice cream?

    Cheers,

    Recky
     
  3. brianshaw

    brianshaw

    Messages:
    3,131
    Likes Received:
    368
    Exp:
    Former Chef
    Google "Zankou chicken sauce".
     
  4. niklas

    niklas

    Messages:
    33
    Likes Received:
    10
    Exp:
    Professional Chef
    Oh sorry, to go with porterhouse steak!
     
  5. niklas

    niklas

    Messages:
    33
    Likes Received:
    10
    Exp:
    Professional Chef
    Zankau garlic sauce sounds really interesting!
     
  6. parallax

    parallax

    Messages:
    34
    Likes Received:
    11
    Exp:
    Line Cook
    Sitting on, no. There are various ways I would approach one. My personal way of tackling it would be to create a thick chicken stock veloute, and combine with fresh knife processed garlic paste, rubbed dalmatian sage, salt and black pepper to taste.

    I used to do something similar a long time ago, but have since taken a shine to my steaks plain, and blue rare. :)

    If nothing mentioned thus far strikes your fancy, try levantine Toum, but I haven't experimented with that personally, only tasted it once.
     
  7. niklas

    niklas

    Messages:
    33
    Likes Received:
    10
    Exp:
    Professional Chef
    your first option sounds nice!! Might do something similar to that, thank you:)
     
  8. frankie007

    frankie007

    Messages:
    148
    Likes Received:
    28
    Exp:
    professional chef over 20 years
    Garlic infused bechamel, reduced garlic double cream, garlic chicken veloute......
     
  9. koukouvagia

    koukouvagia

    Messages:
    7,379
    Likes Received:
    612
    Exp:
    Home Cook
    I would do a bechamel sauce as well. To the roux I would stir in roasted garlic.
     
  10. freddy12712

    freddy12712

    Messages:
    38
    Likes Received:
    11
    Exp:
    Line Cook
    roast garlic, make it into a paste. in a saute pan or rondeau depending on how much you need, fry the paste first, add some white wine, chicken stock, some cream, reduce it, and roux. add salt to taste. voila
     
  11. apprentichef

    apprentichef

    Messages:
    99
    Likes Received:
    26
    Exp:
    Line Cook
    Look up arabic "toum"

    to die for
     
  12. jake t buds

    jake t buds

    Messages:
    857
    Likes Received:
    77
    Exp:
    Other
    Garlic is funny. Reacts differently when you mince vs sliced vs whole. 

    Each cut and resulting flavor is different, and then there is the method  - fried, braised, roasted, etc. 

    Lots to choose from, regardless if it is in a bechamel or a cream sauce or. . . whatever. 
     
  13. freddy12712

    freddy12712

    Messages:
    38
    Likes Received:
    11
    Exp:
    Line Cook
    i wouldnt exactly call toum a garlic "sauce"
     
  14. apprentichef

    apprentichef

    Messages:
    99
    Likes Received:
    26
    Exp:
    Line Cook
    Really? Because the way I've always seen it made was pretty much the exact same way mayonnaise is, except the garlic is the emulsifier.