If you are a bit of a garlic lover then this sauce is something you surely need to try. all what is required is 2 simple ingredients. Plenty of garlic and some good quality cream. The result is quite surprising.
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🧅🥕INGREDIENTS🥕🧅
80 grams of garlic cloves
200 ml of good quality cream ( 35 percent fat)
salt and white pepper to season
a hint of pressed garlic atctge end to add some puck to the sauce ( optional)
Half a teaspoon of finely chopped parsley also at the end if you like ( but it is optional)
To blanch the garlic:
1 liter of water
30 grams of salt
The sauce can be used for meat, fish and warm vegetables
Cooking note:
The quality of the garlic and the cream is paramount when making this sauce. if you can, it is best to use local garlic rather then imported one to avoid chemicals contamination.
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Escoffier culinary guide (in english):
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