Cream of Garlic Sauce With Horseradish |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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To serve with boiled dinners, fish or chicken, over boiled potatoes. This may be prepared in advance. Set aside off heat and float a spoonful of cream over the surface of the sauce to prevent a skin from forming. The original recipe calls for 1+ tablespoon of horseradish (add to taste). Just before serving, stir in the herbs and pour into a warmed sauce dish for presentation. Ingredients:
1 head garlic, minced |
2 tablespoons butter |
1/2 cup vermouth, dry white french |
1 tablespoon cornstarch |
2 cups bouillon |
1 tablespoon horseradish, prepared |
1 egg yolk |
4 tablespoons heavy cream (a little more if you wish) |
salt |
white pepper |
2 tablespoons herbs, parsley, chives minced |
Directions:
1. Cook garlic cloves and butter in a small sauce pan for about 5 minutes over a low heat (do not brown the butter).
2. Add vermouth and cover. Simmer for about 10-15 minutes until garlic is very soft and liquid has evaporated.
3. Blend in cornstarch.
4. Gradually beat in the bouillon and bring to a simmer.
5. Simmer for 2 minutes and remove from heat.
6. In a small bowl blend horseradish, egg yolk, and cream.
7. By dribbles, beat in half of the hot garlic mixture into the bowl.
8. By dribbles, pour this into the remaining garlic mixture into the pan.
9. Bring to a simmer again, stirring and taste for seasoning.
10. Add salt, pepper, horseradish and cream to taste.
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