Difference between revisions of "Roast garlic and sherry vinegar sauce"

From Cookipedia

 
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|title=Roast garlic and sherry vinegar sauce a garlic recipe
 
|title=Roast garlic and sherry vinegar sauce a garlic recipe
 
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|keywords=Roast garlic and sherry vinegar sauce Garlic recipes
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|keywords=#sherryvinegar #garlic #sauce #vegetablestock #roastgarlicandsherryvinegarsauce #simmer #arrowroot #maggiseasoning #balsamicvinegargravy #stock #roastedgarlic
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|hashtagrev=032020
 
|description=This is based on Chef's Balsamic vinegar gravy recipe
 
|description=This is based on Chef's Balsamic vinegar gravy recipe
 
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|TotalCalories = 580
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|PortionCalories = 23
 
|DatePublished=27th October 2012
 
|DatePublished=27th October 2012
 
|Author=Chef
 
|Author=Chef
 
|ImageComment = The roasted cloves of garlic
 
|ImageComment = The roasted cloves of garlic
  |Servings = Makes 500 ml of sauce
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  |Servings = Servings: 25 - Makes 500 ml of sauce
 
  |Difficulty = 1
 
  |Difficulty = 1
 
  |TotalTime = 1 hour 10 minutes (assumes pre-roasted garlic)
 
  |TotalTime = 1 hour 10 minutes (assumes pre-roasted garlic)
 
  |PrepTime = 10 minutes
 
  |PrepTime = 10 minutes
 
  |CookTime = 1 hour
 
  |CookTime = 1 hour
  |Image = [[Image:The roasted cloves.jpg|300px|alt=Electus]]
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  |Image = [[Image:The roasted cloves.jpg|alt=Electus]]
 
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[[Category:Baked or roasted]]
 
[[Category:Baked or roasted]]
  
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Revision as of 09:28, 28 July 2016


Roast garlic and sherry vinegar sauce
Difference between revisions of
The roasted cloves of garlic
Servings:Servings: 25 - Makes 500 ml of sauce
Calories per serving:23
Ready in:1 hour 10 minutes (assumes pre-roasted garlic)
Prep. time:10 minutes
Cook time:1 hour
Difficulty:Easy
Recipe author:Chef
First published:27th October 2012

This is based on Chef's Balsamic vinegar gravy recipe


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Blend the garlic cloves with the Maggi seasoning and a small amount of the vegetable stock until fairly smooth.
  2. Heat your hotplate on on highest temperature, with a saucepan sitting on it.
  3. Quickly add the sherry vinegar and remove from hotplate.
  4. Reduce the heat and after a few minutes, return the pan to the hotplate.
  5. Allow the sherry vinegar to reduce to about 2 tablespoons.
  6. Add the garlic and the stock and let it simmer on a low to medium heat for 10 minutes.
  7. Slake the arrowroot in a little cold water and add a few teaspoons of the hot sauce to it.
  8. Mix well and return to the pan.
  9. 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.

Chef's notes

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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#sherryvinegar #garlic #sauce #vegetablestock #roastgarlicandsherryvinegarsauce #simmer #arrowroot #maggiseasoning #balsamicvinegargravy #stock #roastedgarlic
https://www.cookipedia.co.uk/recipes_wiki/Roast_garlic_and_sherry_vinegar_sauce