Roasted Garlic Sauce

Name: Roasted Garlic Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 3 cups
Ingredients: 6 cloves garlic, roasted and peeled; 1 medium onion, finely diced; 1 cup white wine; 2 cups heavy cream; salt; fresh ground pepper

Submitted by RecipeNut

"This is Bobby Flay's Sauce Can be used for noodles, shrimp, etc."

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Ready In:: 40mins
Ingredients:: 6
Yields:: 3 cups

ingredients

6 cloves garlic, roasted and peeled
1 medium onion, finely diced
1 cup white wine
2 cups heavy cream
salt
fresh ground pepper

directions

To roast garlic Preheat oven to 350°F.
Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.
Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.
Peel garlic.
Method for Sauce-----------.
In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.
Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.
Season to taste with salt and pepper.
Transfer to food processor and puree.
May be prepared up to two days ahead, covered, and refrigerated.
Bring to room temperature before serving.

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Reviews

I just love this recipe!

Starfire aka Wendy
I liked it a lot. I did change it a bit. I was in a hurry, so I boiled the garlc so the skins would come off easier, roasted them in the toaster oven for 20 minues. I used half the onion and used a potato masher to stir and smush the garlic and onion in the pan. I added garlic powder to taste and a splash of wine and a dash of salt when needed and some whole wheat flour to thicken. Then I threw in the pan drippings (lean chicken breast I cooked in olive oil and dry white wine) and it was DELISH!!

yummycook
I did not find this to be a good recipe as it was written. I followed the recipe exactly as written, but when the sauce didn't thicken up, and when I realised it was lacking any flavor, I added a few tablespoons of Parmesan. Only by adding a lot of salt could I even make this sauce palatable. I also found the onion flavor to be very unappealing. I may make something like this again, but I will have to change enough things to make it come together that it would be a different recipe. Sorry for the bad review, but it simply did not work for me.

Two Socks
I really like this! I needed a sauce for a special cooking project and this fit the bill. The only problem was I needed it to be a bit thicker. So I spooned out 1/4 cup of the sauce into a bowl, whisked in 1/2 tablespoon of flour, and whisked the sauce back into the pot. Then I used an immersion blender to puree the sauce. Thanks for posting this recipe. Very easy to make and so much better than any bottled sauce.

COOKGIRl