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.
One word of warning - any vinegar which is highly heated can cause breathing problems, so make sure that your kitchen is well ventilated. Keep children and asthma sufferers well away.
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