Cream of Garlic Sauce With Horseradish

"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."
 
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Ready In:
30mins
Ingredients:
11
Yields:
2 cups
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ingredients

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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

  1. 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]
     
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RECIPE SUBMITTED BY

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.
 
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