Recipe Archives->Sauces->Garlic Cream

Garlic Cream Sauce

1 bulb garlic cloves peeled
1 tablespoon butter
dash salt
1/2 cup heavy cream

Simmer a head of peeled garlic cloves in a small saucepan with a
tablespoon of butter and a sprinkling of salt and pepper for 10 to
15 minutes, until very tender and colored no more than a buttery
yellow. Pour in 1/2 cup of heavy cream and simmer again over low
heat for 5 minutes or so. Mash the garlic into the cream with a
fork, and use in mashed potatoes, sauces, and soups.

NOTES : To peel lots of garlic cloves: Put cloves in boiling water
for 30 seconds, then plunge into ice water. The skins will slide
off.

Printable version: garlic-cream.txt.