ROASTED GARLIC CREAM SAUCE
Make and share this Roasted Garlic Cream Sauce recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories Cheese
Time 8m
Yield 3 1/2 cups of sauce, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roast garlic by cutting off bottom quarter of head, exposing all cloves.
- Drizzle with olive oil, salt and pepper and tent in tin foil cut side up.
- Bake at 375 for 1 hr till golden brown and super soft.
- Melt butter in pan, add flour and cook for 1 minute.
- Add 2 cups of milk and bring to a boil until sauce thickens.
- Add roasted garlic and puree.
- Add cheeses and ENJOY over pasta, chicken, or anything!
Nutrition Facts : Calories 623.4, Fat 41.8, SaturatedFat 18.8, Cholesterol 83.4, Sodium 351.6, Carbohydrate 42.2, Fiber 2.1, Sugar 7.3, Protein 23.4
ROASTED GARLIC SAUCE
Make and share this Roasted Garlic Sauce recipe from Food.com.
Provided by RecipeNut
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 6
Steps:
- 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.
ROASTED GARLIC DIPPING SAUCE
Yum yum yum. If you like garlic you will love this. If you don't usually like garlic, you might like this because the garlic is roasted, the flavor mellows and has a sweeter taste (like caramelized). Sour cream may be substituted with plain yogurt to cut some calories. This is great for dipping veggies such as artichokes, asparagus, or whatever, it's really versatile.
Provided by JMigs0
Categories Sauces
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cut off top of garlic bulb to expose most of the garlic cloves.
- Put the bulb in an oven-safe small dish or on top of a sheet of foil.
- Drizzle olive oil on the tops of the garlic cloves, add more if needed to drench the tops and sides of the whole bulb. Sprinkle some salt on the top of the bulb on the oil.
- Wrap or seal up the garlic bulb with foil.
- Roast in oven at 400°F for 30-40 minutes, until tops and sides are browned and roasted.
- Take out of the oven and cool for 10 minutes.
- When cooled enough to handle, squeeze out the garlic cloves from the root or the bottom of the bulb, into a small bowl.
- Add mayonnaise and sour cream, using a fork, stir until blended.
- Add pepper to taste, and salt if needed.
Nutrition Facts : Calories 344.4, Fat 31.3, SaturatedFat 6, Cholesterol 15.1, Sodium 176.7, Carbohydrate 15.7, Fiber 0.6, Sugar 2.3, Protein 2.5
ROASTED GARLIC SAUCE
If you are Canadian and familiar with the President's Choice "memories of" line of sauces, you may recall a creamy garlic sauce called Memories of Gilroy. PC no longer makes this sauce and it is one of my favourites for a stir fry I enjoy. So I decided to try and make a facsimile of it and I think I came relatively close. A lot of it is to taste so take your time and enjoy blending the flavours to get what you like. Prep time is for roasting the garlic but does not include any cooling time nor does the time include refrigeration of sauce
Provided by Nymphadora
Categories Sauces
Time 1h40m
Yield 53 Tablespoons, 17 serving(s)
Number Of Ingredients 12
Steps:
- To Roast heads of garlic, remove outer paper and cut off top to reveal cloves then drizzle with olive oil. Bake for and hour to hour and a half in 350 degree F oven in a shallow baking pan.
- Squeeze cooled garlic into blender and combine with egg yolks and whole egg, water, onion powder and white vinegar.
- Blend at lowest speed while slowly adding Oilve oil.
- Add remaining ingredients a bit at a time and blend slowly, tasting to acheive desired taste.
- Refrigerate in a clean bottle or appropriate container to allow for shaking.
- Always shake well before use.
Nutrition Facts : Calories 111.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 45.8, Sodium 147.5, Carbohydrate 3.4, Fiber 0.2, Sugar 1.2, Protein 1.2
ROASTED GARLIC PASTA SAUCE
Provided by Food Network
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
- Serve over pasta of choice.
ROASTED GARLIC AIOLI
Steps:
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 1 large (15-inch) pizza, serving 4 to 6
Number Of Ingredients 24
Steps:
- Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
- In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
- Place a pizza stone in the oven and preheat to 500 degrees F.
- Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
- Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
- Preheat the oven to 350 degrees F.
- Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
- In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
- Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
CREAMY GARLIC SAUCE
This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh.
Provided by AUSSIEDAVE1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 7
Steps:
- Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 8.9 g, Cholesterol 163 mg, Fat 44.1 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 27.4 g, Sodium 47 mg, Sugar 0.3 g
HOW TO ROAST GARLIC
Keen to find out how to roast garlic? Once roasted, garlic becomes sweet and soft - perfect for soups, sauces and dips
Provided by Anna Glover
Time 22m
Yield 1 whole garlic
Number Of Ingredients 2
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
- Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.
Nutrition Facts : Calories 16 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
EASY GARLIC SAUCE
Make this easy garlic sauce with yogurt, tahini and lemon juice to serve alongside doner kebabs and burgers, or use as a dipping sauce with dough balls
Provided by Tom Kerridge
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- Crush the garlic cloves.
- Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
ROASTED GARLIC-HERB SAUCE
Steps:
- Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
- Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
ROASTED GARLIC CHILI SAUCE
Try this smeared on pork, folded into scrambled eggs, or tossed with rice.
Provided by Claire Saffitz
Categories Bon Appétit Bell Pepper Chile Pepper Sauce Quick & Easy Sauce Secrets
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10-15 minutes. Let cool.
- Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
- Do Ahead
- Sauce can be made 5 days ahead. Cover and chill.
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
BEST EVER ROASTED GARLIC TOMATO SAUCE
A Rich Intense Sauce filled with sweet red peppers, sweet onions, earthy mushrooms, savory herbs and of course creamy roasted garlic. Don't hesitate with the garlic use it all. A foundation for so many yummy dishes - pizzas, pasta, chicken, and fish, or use in a Parmesan dish of choice.
Provided by Rita1652
Categories Low Protein
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
- Stir in the tomato paste and cook for 3 minutes.
- Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
- Mash the roasted garlic cloves.
- Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
- For a smooth sauce use in immersion blender.
ROASTED GARLIC HERB SAUCE
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Provided by David Tamarkin
Categories #cook90 Sauce Quick & Easy Garlic Parsley Mint Herb Lemon
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
- Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
- Do Ahead
- Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
ROASTED GARLIC AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
- Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
- Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
- Refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
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