Creamy garlic sauce

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Joined Oct 15, 2012
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
 
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Joined Nov 6, 2015
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.
 
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Joined Apr 23, 2015
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.
your first option sounds nice!! Might do something similar to that, thank you:)
 
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Joined Jun 1, 2015
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
 
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Joined May 27, 2013
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. 
 
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