Garlic Lemon Sauce
This is another one of those recipes that is part of a larger recipe. So far, I have used it in my Brussels sprouts, Cauliflower and Brown Rice recipe, my recipes for Lentils with peppers and onions, my Salad with Peppers, Onions and Cannellini Beans, as well as brushing it on cauliflower steaks. The sky’s the limit with this recipe.
Everyone is always surprised when they read some of my recipes an see: 3 heads of garlic.
“Don’t you mean 3 CLOVES of garlic?” they ask, horrified. “That’s a lot of garlic. Are you planning on living off the grid, cause the only one who will want to be around you are maybe skunks. And that’s only because they will be so happy to find someone who smells worse than they do. Seriously, that’s a LOT of garlic. No one is EVER going to want to be around me if I eat 3 heads of garlic.”
I know, but I actually do mean three HEADS. Especially when it is roasted. It stops becoming some nasty, foul smelling, can’t get the odor off your hands without also removing your fingerprints kind of food when you roast it. Even Dracula would have pulled up a plate and dug into a big bowl of roasted garlic.
Roasting the garlic makes it sweet. It makes it creamy. It makes it yummy. Try roasting a few extra heads when you make this recipe and mashing them with a little olive oil. Put it on the table as “butter” and watch everyone go crazy over it. Seriously. It is an amazing butter substitute (you don’t even really need the oil; you can just smash it onto a baguette slice and maybe sprinkle with a little salt and you are good to go).
Enjoy!
Ingredients:
- 3 heads of garlic
- 1 Tablespoon lemon juice
- 1/4 cup plus 2 Tablespoons vegetable broth
- 1 Tablespoon olive oil
- pinch of salt
Directions:
- Heat the oven to 400. Cut the tops off of the garlic cloves, drizzle them with a little olive oil and wrap them in tin foil. Bake for approximately 30 minutes, depending on the size of the head, or until the garlic is soft when you gently squeeze it. Remove from the oven and allow to cool a bit.
- Gently squeeze the cloves out of the head into a small processor or blender. Add the lemon juice, broth, oil and salt and puree till smooth and creamy.
And that is it. You are done!
Enjoy!
