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Roasted Garlic Cream Sauce

Ingredients:

  • Butter, whole soft 2 T
  • Shallots, chopped 2 T
  • Roasted Garlic ½ c
  • Puree Butternut Squash 1 c
  • Chicken Base/concentrate 1 T
  • Heavy Cream 1 pt
  • Half & Half 1 pt
  • Salt and Pepper tt
  • Cayenne Pepper pnch
  • Ginger, ground pnch
  • Nutmeg, ground pnch
  • Flour ¼ c
  • Whole Soft Butter ¼ c
  • Tarragon, fresh chopped 1 T
  • Chives, fresh chopped 1 T

Method:

  • Roast garlic, chop and lightly sauté shallots in butter, add roasted garlic, puree squash, chix base, blend well.
  • Add cream and half & half, bring to boil.
  • Be careful not to boil over and start fire.
  • Blend soft butter with flour and incorporate into sauce to thicken.
  • Season, adjust flavor and consistency, finish with fresh herbs.
  • Serve with boar ravioli, 3 ravioli & 2 ox of sauce per portion.
  • Garnish with cheese crisp and whole chives and toasted baguette.
  • Keep different ravioli flavor separate, don’t mix. (thin with white wine)

Yield: 1 ½ qts (48 oz / 24-2oz portions)

 

 
 
 
 
 
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