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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 1 head garlic, minced
- 2 tablespoons butter
- 12 cup vermouth, Dry White French
- 1 tablespoon cornstarch
- 2 cups bouillon
- 1 tablespoon horseradish, prepared
- 1 egg yolk
- 4 tablespoons heavy cream (a little more if you wish)
- salt
- white pepper
- 2 tablespoons herbs, parsley, chives minced
Method
- Cook garlic cloves and butter in a small sauce pan for about 5 minutes over a low heat (do not brown the butter).
- Add vermouth and cover.
- Simmer for about 10-15 minutes until garlic is very soft and liquid has evaporated.
- Blend in cornstarch.
- Gradually beat in the bouillon and bring to a simmer.
- Simmer for 2 minutes and remove from heat.
- In a small bowl blend horseradish, egg yolk, and cream.
- By dribbles, beat in half of the hot garlic mixture into the bowl.
- By dribbles, pour this into the remaining garlic mixture into the pan.
- Bring to a simmer again, stirring and taste for seasoning.
- Add salt, pepper, horseradish and cream to taste.
