Easy Homemade Creamy Garlic Sauce
In our opinion, garlic is a must have ingredient in any cuisine and it really doesn’t matter where you are in the world. You either love it or hate it, but one thing is sure and undeniable, it adds flavour!
All you need are 4 ingredients and half an hour to make this creamy garlic sauce. It is straightforward to make, packed with a rich garlic flavour, creamy, and a delicious sauce which works well with many dishes. Best of all, you can adjust the number of garlic cloves, depending on your taste.
Why does garlic need blanching?
Blanchir or blanching in water prevents oxidation and it softens the harsh, pungent smell.
Young garlic has a pale germ, and you only need to blanch three times.
When the garlic is aged the germ turns green and will taste bitter. It is recommended to remove the shoot and blanch the garlic up to seven times.
Variations of garlic sauce
- Add parsley or other herbs such as dill or coriander to add freshness and serve it as a dip.
- Sprinkle Parmesan cheese to gratin vegetables.
- Roasted nuts add texture and additional flavour.
Creamy Garlic Sauce
EQUIPMENT (click pictures for details)
Ingredients
- 1 pc entire peeled garlic
- Cold water
- 250 ml milk
- 1 pc sprig rosemary
Instructions
- Place the peeled garlic in the saucepan, cover with cold water and boil for 1 minute.
- Drain and discard the water and repeat this process three times.
- Place the blanched garlic in the milk with the rosemary and bring to the boil before letting it simmer for 20 minutes until the garlic is soft.
- Drain the garlic, keep the milk and discard the rosemary. Blend the garlic clove with a bit of the cooking milk to a thin and smooth puree.
- Pass the garlic mixture through a thin mesh sieve and season to taste.
Notes
- For a richer texture you can replace the milk with cream.