Difference between revisions of "Roast garlic and sherry vinegar sauce"
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|title=Roast garlic and sherry vinegar sauce a garlic recipe | |title=Roast garlic and sherry vinegar sauce a garlic recipe | ||
|titlemode=replace | |titlemode=replace | ||
− | |keywords= | + | |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 | |description=This is based on Chef's Balsamic vinegar gravy recipe | ||
}} | }} | ||
+ | <!-- /seo --> | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 580 | ||
+ | |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 | + | |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 | + | |Image = [[Image:The roasted cloves.jpg|alt=Electus]] |
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#sherryvinegar #garlic #sauce #vegetablestock #roastgarlicandsherryvinegarsauce #simmer #arrowroot #maggiseasoning #balsamicvinegargravy #stock #roastedgarlic </code><!-- /footer_hashtags --> |
Revision as of 09:28, 28 July 2016
This is based on Chef's Balsamic vinegar gravy recipe
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
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