Creamy garlic sauce makes a perfect complement to asparagus, leeks, and spinach. This simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild but unmistakenly garlic. Spoon over your favorite steamed vegetables, chicken, or fish.
2 heads of garlic
Pint of milk
4 bay leaves
1 tablespoon olive oil
Kosher salt to taste
Pour a pint of milk into a 2-quart sauce pan.
Add two heads of peeled garlic cloves, four bay leaves, and a pinch of salt.
Bring it all to boil.
Then cook slowly for 30 minutes gradually reducing the contents of the pot to one cup.
Then pour and scrape everything into a wire sieve. Set over a bowl.
Remove the bay leaves and press and scrape the soft garlic making sure you get every bit of the creamy puree into the bowl.
Whisk the sauce until smooth and then whisk in one tablespoon of olive oil and a pinch of salt to taste.
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