Cream of Garlic Sauce With Horseradish
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
2 cups
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
- Cook garlic cloves and butter in a small sauce pan for about 5 minutes over a low heat (do not brown the butter).
- Add vermouth and cover. Simmer for about 10-15 minutes until garlic is very soft and liquid has evaporated.
- Blend in cornstarch.
- Gradually beat in the bouillon and bring to a simmer.
- Simmer for 2 minutes and remove from heat.
- In a small bowl blend horseradish, egg yolk, and cream.
- By dribbles, beat in half of the hot garlic mixture into the bowl.
- By dribbles, pour this into the remaining garlic mixture into the pan.
- Bring to a simmer again, stirring and taste for seasoning.
- Add salt, pepper, horseradish and cream to taste.
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Reviews
-
I do appreciate being able to whip up a great tasting sauce like this one, to have available for later use, & I certainly wasn't disappointed with this one, but then I'm a true garlic lover! We did try some over a simple green bean dish & loved it, but I am reserving a good portion of it to have over baked chicken breast tomorrow! Will be making this sauce again, I'm sure! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
RECIPE SUBMITTED BY
ValkyrieQueen
United States
My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.