| 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 | T | Strong stock |
| 1 | t | Parsley, chopped |
| 1 | pn | Nutmeg |
| Salt and pepper to taste | ||
| 7/20 | Courtesy Mark Herron. |
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, Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 28.7mg
Potassium: 213.1mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 3.7g
Protein: 3.4g