Patowmack Farm Garlic Cream Sauce

By keenan

Chef Christopher Edwards.

Goes great with Patowmack Farm's Coffee Rubbed Beef, or on pasta, fish, vegetables, everything! Yummy!!

Ingredients

• 1/4 c. Peeled garlic cloves
• 1 1/4 c. half and half
• Water (abt 1 c.) for blanching garlic
• Salt
• Tobasco or other hot sauce (used vinegar based, white hot sauce in class)

Preparation

Step 1

Cover garlic with water and set over high heat to boil. Once water reaches a boil, strain garlic and immediately cover with cold water. Repeat this process 3 more times (a total of 4 blanchings).

In small saucepan, heat half and half to simmer. Add garlic and pour into blender.

Blend garlic and half and half into a smooth puree. Do not keep the lid on tight... it must be slightly ajar to prevent it from exploding.

Pass liquid through a mesh sieve and season to taste with salt and hot sauce.