Saturday, October 22, 2011




20 cloves, garlic - peeled
1 shallot - peeled and quartered
1 1/4 cups, heavy cream [possibly more, as needed]
herb springs [optional - see introductory note]
salt and pepper to taste

In a saucepan, place the garlic cloves, quartered shallot and cream. Bring the cream barely to a simmer, then cover the pan and cook as slowly as possible until the garlic and shallot pieces are very soft - about 1 to 2 hours. Transfer the mixture to a blender, and puree, adding more cream as needed. Set aside until serving time.

To serve: reheat the garlic mixture over very low heat [do not allow the mixture to boil] adding more cream if the mixture seems too thick. Season lightly with salt and pepper.

COOK’S NOTE: If adding an herb is desired, either add the herb during the last half hour of cooking (before pureeing the mixture) or add it when reheating the sauce before serving. When the flavor has infused the sauce sufficiently, remove or strain away the herb sprigs.

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