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Creamy garlic sauce

post #1 of 14
Thread Starter 
Anyone sitting on a nice recipe for creamy garlic sauce?
post #2 of 14

Hi Niklas,

 

I don't even think this questions belongs here, but it would be more than helpful if you confided in us what this sauce might be served with. Lamb? Trout? Ice cream?

 

Cheers,

Recky

post #3 of 14
Google "Zankou chicken sauce".
post #4 of 14
Thread Starter 
Oh sorry, to go with porterhouse steak!
post #5 of 14
Thread Starter 
Zankau garlic sauce sounds really interesting!
post #6 of 14
Sitting on, no. There are various ways I would approach one. My personal way of tackling it would be to create a thick chicken stock veloute, and combine with fresh knife processed garlic paste, rubbed dalmatian sage, salt and black pepper to taste.

I used to do something similar a long time ago, but have since taken a shine to my steaks plain, and blue rare. smile.gif

If nothing mentioned thus far strikes your fancy, try levantine Toum, but I haven't experimented with that personally, only tasted it once.
post #7 of 14
Thread Starter 
Quote:
Originally Posted by Parallax View Post

Sitting on, no. There are various ways I would approach one. My personal way of tackling it would be to create a thick chicken stock veloute, and combine with fresh knife processed garlic paste, rubbed dalmatian sage, salt and black pepper to taste.

I used to do something similar a long time ago, but have since taken a shine to my steaks plain, and blue rare. smile.gif

If nothing mentioned thus far strikes your fancy, try levantine Toum, but I haven't experimented with that personally, only tasted it once.
your first option sounds nice!! Might do something similar to that, thank you:)
post #8 of 14

Garlic infused bechamel, reduced garlic double cream, garlic chicken veloute......

post #9 of 14
I would do a bechamel sauce as well. To the roux I would stir in roasted garlic.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 14

roast garlic, make it into a paste. in a saute pan or rondeau depending on how much you need, fry the paste first, add some white wine, chicken stock, some cream, reduce it, and roux. add salt to taste. voila

post #11 of 14

Look up arabic "toum"

to die for

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #12 of 14

Garlic is funny. Reacts differently when you mince vs sliced vs whole. 

 

Each cut and resulting flavor is different, and then there is the method  - fried, braised, roasted, etc. 

 

Lots to choose from, regardless if it is in a bechamel or a cream sauce or. . . whatever. 

post #13 of 14

i wouldnt exactly call toum a garlic "sauce"

post #14 of 14
Quote:
Originally Posted by freddy12712 View Post
 

i wouldnt exactly call toum a garlic "sauce"


Really? Because the way I've always seen it made was pretty much the exact same way mayonnaise is, except the garlic is the emulsifier.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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