| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sauces |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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