« Crab Carolina Rice | Main | Garlic Soup »
July 05, 2005
Creamy Garlic Sauce/Dip
Ingredients:
6 unpeeled garlic heads
1/4 cup olive oil
7 tbl butter
3 1/4 large yellow onions
1/3 cup flour
3-4 cups chicken stock
1/2-1 cup heavy cream
salt and pepper
Freshly chopped chives for garnish
Directions:
Preheat oven to 350F. Cut off top 1/4" of each garlic head. Place the garlic heads in a small shallow baking dish. (Terra Cotta baking dishes rock for this, btw.) Drizzle oil over them and bake until golden, about 50 - 60 minutes. Cool slightly. (You can do the same thing but wrap the heads with oil on top of them in aluminum foil so they won't brown so quickly.) Press individual garlic cloves between thumb and finger and release the garlic oils. Chop the garlic.
Melt the butter in a medium saucepan over low heat. Add the onion and saute until the onion is carmelized - approximately 8 to 10 minutes. Dust with flour and cook a minute, stirring.
In batches, puree garlic, onion, and small cups of chicken stock (just enough to liquify it.) Return each batch to pot, simmering on low. Stir in the remaining chicken stock and simmer one hour, stirring occasionally. Add cream. Season to taste with salt and pepper.
Use less chicken stock for a dip, more chicken stock for a sauce. Dip is great served warm with chunks of sourdough, dill, or french bread as an appetizer. Sauce is great for chicken and fish.
Posted by Kelli Little at July 5, 2005 11:04 AM