Garlic sauce by
Good as hot sauce for meat or as dip (after cooling).
Best would be freshly baked garlic.
Ingredients
- butter: 2 tbsp
- freshly baked garlic (or garlic powder): 2 tsp
- wild garlic: 3 tsp
- herbes de Provence: 1 tsp
- muscat: pinch
- bullion: 200 ml
- sour cream: 200 g
- sweet cream: 100 g
- breadcrumbs (as thickener): 1 tbsp
- salt, white pepper, fresh parsley
Instructions
1. Fry garlic on the butter.
2. Add herbes de Provence.
3. Add bullion.
4. Add cream.
5. Add muscat, breadcrumbs, salt and pepper. Cook for 5 minutes.
6. At the end add parsley.
2. Add herbes de Provence.
3. Add bullion.
4. Add cream.
5. Add muscat, breadcrumbs, salt and pepper. Cook for 5 minutes.
6. At the end add parsley.