Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this aromatic sauce with strong-flavored meats like lamb, game, or beef.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2006

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Credit: Jan Smith

Recipe Summary test

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  • Combine garlic and remaining ingredients in a medium saucepan over medium heat; bring to a simmer. Cook 20 minutes, stirring frequently. Strain mixture through a sieve over a bowl, and discard solids.

Nutrition Facts

85 calories; calories from fat 3%; fat 0.3g; poly fat 0.1g; protein 1g; carbohydrates 21.2g; fiber 1.4g; iron 1.1mg; sodium 327mg; calcium 35mg.
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