INGREDIENTS

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