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List of ingredients for Roast garlic and sherry vinegar sauce

* 4 or more bulbs Roasted garlic, squeezed
* 2 tablespoons Maggi seasoning
* 1 litre Vegetable stock made with 2 tablespoons Marigold Swiss Bouillon Powder
* 6 tbps Sherry vinegar
* 2 teaspoons Arrowroot

* Blend the Garlic cloves with the Maggi seasoning and a small amount of the Vegetable stock until fairly smooth.
* Heat your hotplate on on highest temperature, with a saucepan sitting on it.
* Quickly add the Sherry vinegar and remove from hotplate.
* Reduce the heat and after a few minutes, return the pan to the hotplate.
* Allow the Sherry vinegar to reduce to about 2 tablespoons.
* Add the Garlic and the Stock and let it Simmer on a low to medium heat for 10 minutes.
* Slake the Arrowroot in a little cold water and add a few teaspoons of the hot Sauce to it.
* Mix well and return to the pan.
* Simmer until you have the desired thickness and flavour. This could take up to an hour, but on average you should be left with about 500-600 ml of Sauce.


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