Roasted Garlic Rosemary Cream Sauce

Roasted Garlic Rosemary Cream Sauce

1 medium Sweet onion

2 cups garlic chicken broth

1 cup Cream

1 Tbsp. Black Peppercorns

1 Tbsp. Crushed Red Pepper or to taste (optional)

3 Tbsp. Olive Oil

2 sprigs of fresh Rosemary

1 Tbsp. Cornstarch (optional)

I love garlic and use lots of it in my cooking. So I buy it in big jars already peeled. For this recipe you’ll need roasted Garlic. To do this put garlic on a sheet of foil and drizzle your olive oil onto the garlic. Roll up foil into a pouch place in oven at 400 degrees for 30 minuets or until soft. Let cool.

Dice onion and place into a deep saucepan with the garlic, broth and pepper.

Bring to a boil and cook for 10 minuets. Add the cream and Rosemary.

(Be sure to pull the leaves off the stem and toss the stem.)

Using your immersion blender, puree until smooth. Continue to simmer on low heat stirring occasionally until it thickens to desired consistency.

If you want the sauce to be thicker stir in the cornstarch.

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.