Roasted Garlic Sauce
Deeply mellow garlic with a hint of nutty caramelization around the edges and smoothed out with the richness of a tad of cream. Oh yeah... I'm talkin' about creamy Roasted Garlic Sauce!
Ingredients
- 1 head garlic
- 2 teaspoons olive oil
- 2 tablespons butter
- 2 tablespoons flour
- 2 cups milk
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1/4 teaspoon nutmeg
- 1/2 onion
Instructions
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Preheat oven to 350F/175C.
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Cut garlic cross-wise and wrap loosely in tin foil but seal tightly.
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Bake for 45 minutes or until garlic cloves are soft and mushy.
While garlic is roasting, make bechamel sauce.
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In a sauce pan over medium heat, melt butter.
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After butter has melted, sprinkle flour over and let cook for 2 minutes.
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Pour in the milk and whisk constantly as it comes up to a boil.
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Immediately lower heat to a simmer after it starts to boil.
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Add bay leaf, salt, pepper, onion, and nutmeg. Simmer for 5 minutes then turn off heat.
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When garlic is done, remove cloves from paper and mash into a paste.
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Stir the roasted garlic paste into the sauce and simmer for 5 minutes.
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Taste and adjust seasoning as needed.