Garlic cream sauce (Sauce Crème à l’Ail)

• porties: 1 serving (120mL)
• actieve tijd: 30 minutes
• totale tijd: 45 minutes

Ingrediënten

80 g (2.8 oz) of garlic cloves

200 mL (6.8 fl oz) of good quality cream (35% fat)

Salt and white pepper to season

To blanch the garlic:

1 L of water

30 g (1 oz) of salt

Optional at the end:

hint of pressed garlic, to add some zing to the sauce

½ tsp parsley, finely chopped

Instructies

Peel and halve the garlic and remove the central germ.

Blanch the cloves by placing them into a saucepan containing the water and salt.  Dissolve the salt and bring the water to a boil on high heat.

When the water starts to boil, turn off the heat and scoop out the cloves and drain on a paper towel.

Puree the garlic with either a stick blender or a small food processor – either way, process it with a tablespoon of water.  Once pureed, pass the garlic through a sieve.

Put the cream into a pan and on medium to high heat, bring it to a boil.

Keep it simmering until it reduces by about a third.

Add the pureed garlic in stages until the taste is to your satisfaction.

Reduce the sauce a little further and season to taste (using salt and white pepper).

If desired stir in a little more fresh garlic to increase the garlic flavour (but don’t use too much).

If desired, stir in half a teaspoon of finely chopped parsley.

Notities

YouTube video: https://youtu.be/tUqvs4Ras0E