Barefoot Contessa Garlic Sauce for Meatloaf

Name: Barefoot Contessa Garlic Sauce for Meatloaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 cups, 6 serving(s)
Ingredients: 3/4 cup spitiko olive oil; 10 garlic cloves, peeled; 2 cups chicken stock, preferably homemade; 3 tablespoons kerry irish gold unsalted butter, at room temperature

Submitted by carrie sheridan

"from her Foolproof cookbook, from the 1770 House in East Hampton NY"

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Ready In:: 50mins
Ingredients:: 4
Yields:: 2 cups
Serves:: 6

ingredients

³⁄₄ cup spitiko olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
3 tablespoons kerry irish gold unsalted butter, at room temperature

directions

Combine the oil and garlic in a small saucepan and bring to a boil.
Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter.
Remove the garlic from the oil and set aside (save the oil for vinaigrettes).
Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.
Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.
Spoon the sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).

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RECIPE SUBMITTED BY

carrie sheridan

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life

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