I have a new staple. Garlic cream sauce. So, so garlicky. Head of garlic distilled down make garlic-infused cream studded with garlic and THEN FLAVORED WITH GARLIC POWDER because why the hell not.
I put this on everything for two weeks. I just sniffed myself. I waft a nimbus of garlic in my wake.
Fair warning, the original recipe linked below begins with four pork chops, which have no purpose I can see but to add a layer of complexity to the garlic cream sauce. I used four chicken breasts instead the second time I made this, and then the third time I just upped the butter by a tablespoon. I did a taste test between a pork chop version and the extra tablespoon of butter version and I couldn’t tell the difference.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 whole head garlic
- 1 tablespoon flour
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder (this cracks me up, because who added this after the whole head of garlic?)
- 3/4 cup heavy cream
- Fresh parsley chopped (so so optional - I fail to see the purpose of this. You won’t taste the parsley.)
I take the whole head of garlic, chop off the top, put it on a square of foil, add a little olive oil, salt and pepper, wad it up, and roast it on the highest setting the air fryer has for 20 minutes. You could adjust that. I really don’t know what this would be in minced garlic numbers. I think this would be pretty bad with minced garlic from the jar.
While that’s cooling I measure everything out. I combine the chicken stick and lemon juice, and then the garlic powder (hahaha seriously) and cream. Then I dismantle the head of garlic, you know, do that thing where you squeeze the garlic heads out of the papery skins. Then I wash my hands.
Heat the olive oil and butter at medium heat and lightly brown the garlic (they say three minutes). Don’t burn it. Scoot all the garlic to one side of the pan, and toss the flour over the butter on the other side of the pan so you donor end up with floury garlic. Stir it and cook that a minute or so until it makes a roux.
Mush up the garlic heads with a fork if you are a delicate princess, then gradually add the chicken stock /Lemon juice combo, as you do with a roux, then stir in the cream / garlic powder combo. Cook that down until it’s really thick and bubbly, but don’t boil it.
Taste it and add salt and pepper, if you need to. It gets a bit thicker in the fridge.
Slather it on pork, catfish, chicken, scrambled eggs, sausage and biscuits.
Legit recipe is here on Salt and Lavender