Yield: 1 servings
|½ cup||Pure olive oil|
|1 large||Bulb garlic -- roughly|
|½ cup||Chicken stock|
|Madeira wine to taste|
|1½ teaspoon||Sweet butter|
Heat a saucepan; add oil and when it quivers, add garlic, cooking until it's the color of straw, a very bright brown; pour garlic and oil through a fine meshstrainer to stop cooking; wipe pan; add chicken stock, demi-glace and cooked garlic; reduce to desired consistency; add Madeira; add butter to the front of the pan, tilt pan and shake to blend as the butter melts.
Notes: Sauce should be nape; ie., just barely coat the back of the spoon; if the sauce collects around the edge of the spoon before dripping off, it is too thin. The garlic oil can be used to saute chicken breast filets which are then drizzled with the garlic sauce.
This is an excellent sauce for chicken, veal, pork or beef.
Format Norma Wrenn npxr56b
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking