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Ingredients
- 1Â 1/2 x garlic heads - (abt 6 ounce) cloves peeled
- 1Â 1/2 Tbsp. extra-virgin extra virgin olive oil
- 2Â 1/2 c. homemade Chicken Stock (see recipe), heated
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. minced fresh flat-leaf parsley leaves
- 2 Tbsp. minced fresh thyme leaves
- 1Â 1/2 tsp minced fresh oregano leaves
- 5 Tbsp. unsalted butter cut small pcs
Directions
- Preheat the oven to 350 degrees.
- In small ovenproof pan, toss the garlic cloves in the extra virgin olive oil to coat well. Roast till the garlic is light golden proportionately, about 15 min.
- Transfer the garlic to a blender, pour in the stock, and season lightly with salt and pepper. Process till smooth. Add in the minced herbs and the butter and continue to process till smooth. Transfer to a container and allow to cold. If made early in the day chill, covered, till needed.
- When ready to serve, reheat the sauce over low heat.
- This recipe yields about 2 c.
- Comments: This is a simple sauce which can easily be served over cooked chicken, sauteed shrimp, or possibly leftover pork or possibly beef.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 714g | |
| Calories 923 | |
| Calories from Fat 753 | 82% |
| Total Fat 85.38g | 107% |
| Saturated Fat 41.27g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 875mg | 36% |
| Potassium 787mg | 22% |
| Total Carbs 25.18g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.74g | 6% |
| Protein 16.74g | 27% |
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