It may not look like much. But don’t be fooled. Not even for a second. Because one taste of this rich, decadent sauce will have you coming back for more. And its versatile! Serve it as a simple but heavenly side of pasta with some freshly grated Parmesan cheese. Or have it be the basis of a delicious entree like the garlic cream pasta below that features hot Italian sausage and sun-dried tomatoes over spinach linguine. You can even make it ahead and freeze until you are ready to serve it.
The ingredients are few. Garlic Cloves. Chardonnay. Chicken Stock. Heavy Cream. But what a combination!
Garlic Cream (my apologies – I don’t know where I first came upon this recipe)
- 2 heads of garlic, peeled*
- 1 bottle Chardonnay
- 1 quart chicken broth or stock
- 6 cups heavy cream (don’t faint. This makes a lot and can be frozen**)
Put cloves and wine in a heavy, medium sized sauce pan. Bring to a boil and then reduce heat to medium and simmer until you have about 2 T. of wine left***. Add the chicken stock and once again bring to a boil and then simmer and reduce until you are left with about 1/4 cup of the reduced liquid. Remove from heat.
Add the garlic cloves, remainig stock/wine reduction and heavy cream to a blender and puree until smooth. The sauce will be somewhat thick. However, once returned to the sauce pan to reheat for use it will quickly deflate. No worries – it doesn’t change the taste!
*Let’s tackle the garlic cloves issue. Although I prefer the smash and peel technique when working with a limited amount cloves. But for a dish like this I bring in the little rubber garlic peel tool:
I’m pretty sure that there are many versions of these on the market, however I think the most well-known is the Zak Designs E-Z-Rol Garlic Peeler. Simply put the cloves inside (break them up first and put a few in at a time) the rubber tool, rub back and forth on the counter, and then tip the cloves out. The peels should slide right off.
**I’m partial to freezing left-over sauces and soups in plastic ice cube trays. Once frozen I put in freezer bags until needed. Makes it very easy to take out small or large serving sizes as needed.
***The original recipe called for completely reducing all the liquids before pureeing with the heavy cream. But in my humble opinion that’s crazy! You want to save a little of the incredibly flavorful reduced liquid to puree with the cream to add depth to the sauce.