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Garlic Sauce for Beef or Lamb

“Boiling the garlic makes for a rich flavoured sauce yet not too garlicky.”

INGREDIENTS
  • 2 heads garlic
  • 1 1/2 cups chicken stock
  • 3/4 cup dry white wine
  • 3 tablespoons butter
  • salt and pepper
DIRECTIONS
  1. Boil garlic cloves for 20 to 30 min, or roast in oven.
  2. Squeeze pulp into food processor, puree.
  3. Combine stock and wine, add to meat drippings scraping up brown bits (use a bit of beef stock if you are BBQing your steak).
  4. Cook 3-5 min. until sauce is reduced by 1/3. Add garlic puree and boil for 1 min.
  5. Strain into saucepan, pressing garlic through sieve. Add butter to sauce.
  6. Season with salt and pepper.

Good with Rosemary Marinade for Filet Mignon.

Yield: enough for 4 steaks

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