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{{#seo:
|title=Roast garlic and sherry vinegar sauce a garlic recipe
|titlemode=replace
|keywords=#sherryvinegar #garlic #sauce #vegetablestock #roastgarlicandsherryvinegarsauce #simmer #arrowroot #maggiseasoning #balsamicvinegargravy #stock #roastedgarlic
|hashtagrev=032020
|description=This is based on Chef's Balsamic vinegar gravy recipe
}}
This is based on [[User:Chef|Chef's]] [[Balsamic vinegar gravy]] recipe
{{recipesummary
|TotalCalories = 580
|PortionCalories = 23
|DatePublished=27th October 2012
|Author=Chef
|ImageComment = The roasted cloves of garlic
|Servings = Servings: 25 - Makes 500 ml of sauce
|Difficulty = 1
|TotalTime = 1 hour 10 minutes (assumes pre-roasted garlic)
|PrepTime = 10 minutes
|CookTime = 1 hour
|Image = [[Image:The roasted cloves.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''That's rather a lot of garlic''

4/5

I guess it's nice if you love garlic though

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients
| 4 or more bulbs [[Roasted garlic|roasted garlic]], squeezed
| 2 tablespoons [[Maggi seasoning]]
| 1 litre [[Vegetable stock|vegetable stock]] made with 2 tablespoons [[Marigold Swiss Bouillon Powder]]
| 6 tbps [[Sherry vinegar|sherry vinegar]]
| 2 teaspoons [[Arrowroot|arrowroot]]
}}
===Method===

{{RecipeMethod
| Blend the [[Garlic|garlic]] cloves with the [[Maggi seasoning]] and a small amount of the [[Vegetable stock|vegetable stock]] until fairly smooth.
| Heat your hotplate on on highest temperature, with a saucepan sitting on it.
| Quickly add the [[Sherry vinegar|sherry vinegar]] and remove from hotplate.
| Reduce the heat and after a few minutes, return the pan to the hotplate.
| Allow the [[Sherry vinegar|sherry vinegar]] to reduce to about 2 tablespoons.
| Add the [[Garlic|garlic]] and the [[Stock|stock]] and let it [[Simmer|simmer]] on a low to medium heat for 10 minutes.
| [[Slake]] the [[Arrowroot|arrowroot]] in a little cold water and add a few teaspoons of the hot [[Sauce|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|sauce]].
}}
===Chef's notes===
One word of warning - any [[Vinegar|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.
{{RecipeLine}}
[[Category:Recipes|Roasted garlic and sherry vinegar sauce]]
[[Category:Dips and sauces|Roasted garlic and sherry vinegar sauce]]
[[Category:Garlic recipes]]
[[Category:Vegetarian recipes|Roasted garlic and sherry vinegar sauce]]
[[Category:Vegan recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/garlic|#garlic]] [[Special:Search/sauce|#sauce]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/roastgarlicandsherryvinegarsauce|#roastgarlicandsherryvinegarsauce]] [[Special:Search/simmer|#simmer]] [[Special:Search/arrowroot|#arrowroot]] [[Special:Search/maggiseasoning|#maggiseasoning]] [[Special:Search/balsamicvinegargravy|#balsamicvinegargravy]] [[Special:Search/stock|#stock]] [[Special:Search/roastedgarlic|#roastedgarlic]]
</code>

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