Sauce a la creme d'ail - garlic cream sauce
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Sauce a la creme d'ail - garlic cream sauce
  Sauces    Garlic    Creams  
Last updated 6/12/2012 1:21:30 AM. Recipe ID 53732. Report a problem with this recipe.
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      Title: Sauce a la creme d'ail - garlic cream sauce
 Categories: Sauces
      Yield: 4 Servings
 
           Stephen Ceideburg
     12    Cloves garlic, peeled
    100 g  Mushrooms, sliced
      1 c  Skim milk
      1 tb Strong stock
      1 ts Parsley, chopped
      1 pn Nutmeg
           Salt and pepper to taste
 
  There are countless versions of garlic sauce around the world. The
  French ones mostly involve emulsions of eggs and oil with raw garlic,
  such as aioli, a garlic mayonnaise, and rouille, which includes
  roasted red capsicum. South-East Asian garlic sauces are more
  waistline-friendly, usually variations on a combination of raw
  garlic, vinegar and sugar. But there is one enjoyable French sauce
  which is low in kilojoules and won't leave you reeking either. It's
  from the era of cuisine minceur (remem- ber that?).
  
  Cover 12 peeled cloves of garlic with water and bring to the boil.
  Simmer for 10 minutes, then drain and discard the water. Return the
  garlic cloves to the saucepan and add 100 g sliced mushrooms, a cup
  of skim or fat modified milk, a tablespoon of very strong stock, 1
  teaspoon chopped parsley, a pinch of nutmeg and salt and pepper to
  taste. Simmer gently for 20 minutes then puree the mixture in a
  blender or food processor. Taste and adjust seasoning if necessary.
  Good with grilled or roasted poultry.
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  7/20/93. Courtesy Mark Herron.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 53732 (Apr 03, 2005)

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