- Joined Apr 23, 2015
Anyone sitting on a nice recipe for creamy garlic sauce?
your first option sounds nice!! Might do something similar to that, thank youSitting 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.