Sunday, February 15, 2009

Green Garlic Sauce - Taillevent

Green Garlic Sauce No 158

Grind garlic, bread and greenery, and steep this together in verjuice

*enough for 2 tables Per 50
Per 100

2 heads garlic 5

0.5 cup parsley 0.5

2 TBS verjuice 3.75


Peel the garlic cloves; put in a stainless pan, cover with water, and simmer until softened. Blanch the parsley, drain, then finely chop the parsley. Add the parsley to the garlic cloves, and pound with a mortar, or blend in blender, or hit with potato masher until it is nice and smooth. IF it needs thickening, then for Her Majesty, do NOT add bread, rather, use a bit of rice flour to thicken.

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