As the name of this blog implies, this sauce has all the flavor and richness of traditional meat based and/or cream based sauce with 100% plant based ingredients. I am making a conscious effort to eat less animal based food and I’ve noticed some meals lack the depth of flavor that I’m used to. Roasting garlic is an excellent and healthy way to add a lot of depth and flavor to any dish. Here I have paired the sauce with roasted potatoes and brussel sprouts, but in the past I’ve used it on everything from roasted vegetables, pasta, mashed potatoes, seafood, rice, and for a dipping sauce with bread.
Garlic Sauce with Mushrooms
Ingredients: two whole garlic heads, oil (whatever you prefer), 2 cups vegetable stock, the juice of one lemon – salt and pepper to taste
Garlic sauce is simple to make and only takes a little time to roast the heads of fresh garlic then cool enough to safely squeeze each garlic clove out into your sauce pan. To start, cut the very tops of the garlic heads off and top with olive oil. Wrap with tops exposed in aluminum foil. Bake for 45 mins in a 350 degree oven, let cool for at least 10 minutes. Then squeeze the roasted garlic, clove by clove into your sauce pan. Add the vegetable stock and puree with your emulsion blender or blend in regular blender before you add to the sauce pan. Then add the juice from one lemon and salt and pepper to taste. Mushrooms are optional, but keep in mind this may prolong the saute time. Saute the sauce on medium until the sauce thickens and reduces, about 10 mins.