Prep 5 mins
Cook 35 mins
This is Bobby Flay's Sauce Can be used for noodles, shrimp, etc.
- 6 cloves garlic, roasted and peeled
- 1 medium onion, finely diced
- 1 cup white wine
- 2 cups heavy cream
- fresh ground pepper
- To roast garlic Preheat oven to 350°F.
- Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.
- Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.
- Peel garlic.
- Method for Sauce-----------.
- In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.
- Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.
- Season to taste with salt and pepper.
- Transfer to food processor and puree.
- May be prepared up to two days ahead, covered, and refrigerated.
- Bring to room temperature before serving.
I just love this recipe!
I liked it a lot. I did change it a bit. I was in a hurry, so I boiled the garlc so the skins would come off easier, roasted them in the toaster oven for 20 minues. I used half the onion and used a potato masher to stir and smush the garlic and onion in the pan. I added garlic powder to taste and a splash of wine and a dash of salt when needed and some whole wheat flour to thicken. Then I threw in the pan drippings (lean chicken breast I cooked in olive oil and dry white wine) and it was DELISH!!
I did not find this to be a good recipe as it was written. I followed the recipe exactly as written, but when the sauce didn't thicken up, and when I realised it was lacking any flavor, I added a few tablespoons of Parmesan. Only by adding a lot of salt could I even make this sauce palatable. I also found the onion flavor to be very unappealing. I may make something like this again, but I will have to change enough things to make it come together that it would be a different recipe. Sorry for the bad review, but it simply did not work for me.