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Cream Sauces

Serves 10

Ingredients

  • 4 cloves (20g) roasted garlic, mashed
  • 1/2 cup (125ml) whisky
  • 3/4 cup (185ml) chicken stock
  • 1 tablespoon (20g) seeded mustard
  • 2 tablespoons chopped fresh parsley or chives
  • 1 cup Australian pure or thickened cream
Download Recipe (PDF)

Method

  1. Add roasted garlic to hot pan juices and warm through. Deglaze pan with whisky and stock and reduce by half.
  2. Add mustard, herbs and cream and simmer for 1-2 minutes.
  3. Ideal for red meats, over hot pasta or noodles

Tips / Handy Hints

VARIATIONS: 1. Tomato and Coriander: Replace whisky with chicken stock and add chopped tomatoes, a little tomato paste and fresh coriander or basil. Ideal for pasta, chicken and seafood. 2. Pesto Cream: Omit the garlic, mustard and parsley, subsitute stock for the whisky and add some freshly made pesto. Ideal for chicken, fish, pasta and gnocchi. 3. Lemongrass, Ginger and Chilli: Substitute 2 tablespoons (20g) grated ginger and 1-2 teaspoons sambal oelek for the garlic and white wine for the whisky. Ideal for hot noodles, fish. 4. Tapenade: Omit the garlic, add 1 tablespoon chopped anchovy fillets, 1 tablespoon olive tapenade, substitute stock for the whisky and add fresh herbs to taste. Ideal for game meats, red meats.

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