Roasted Garlic Macadamia Sauce

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
  • Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375°F for 1 hour.
  • While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
  • Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
  • When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
  • Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
  • Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
  • Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
  • Makes about 1 1/2 cups.
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