Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
#StayHome #StayAtHomeAndCook #WithMe
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Mussels with garlic white wine broth
Thanks to Immi for sponsoring this video! Go to and use code ragusea at checkout to save $5 on your order.
***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta
Eric Adjepong’s Clams in Garlic Sorrel Sauce Are Your New Gourmet Summer Fave | Chefs At Home
Eric Adjepong—“Top Chef” all-star and Bowery Farming culinary advisor—has the perfect clam dish for summer: Clams in Garlic Sorrel Cream Sauce. Sorrel is a tart leafy green with green apple back notes, and it pairs beautifully with steamed clams. (If you can’t find sorrel, use fresh basil and add a little extra lemon juice to mimic the unique, tart flavor.) Eric shows you the perfect method for cooking clams and assembles a delicious sauce from simple ingredients like shallots, garlic, heavy cream, butter, and white wine. Make sure to serve this dish with plenty of warm crusty bread to soak up all that delicious sorrel sauce. (recipe below)
#Clams #Seafood #Gourmet #Summer #Recipes
0:00 Introduction
0:37 How to make sorrel sauce
2:49 How to cook clams
4:49 Finished Clams in Garlic Sorrel Sauce recipe
6:05 Taste Test
Clams in Garlic Sorrel Cream
2 teaspoons kosher salt, plus more for seasoning
2 pounds littleneck clams, scrubbed
2 cups green sorrel, tough stems trimmed
4 tablespoons unsalted butter, divided
2 medium shallots, chopped, divided
5 garlic cloves, minced, divided
1/2 cup heavy cream
Kosher salt, to taste
3/4 cup dry white wine
1 cup chicken stock or vegetable stock
2 tablespoons fresh lemon juice, or to taste
Warm crusty bread, for serving
Fill a medium bowl about ¾ full with water. Add 2 teaspoons salt and stir to dissolve. Add clams, adding more cold water if needed to cover. Let soak for 20 minutes to help remove some of sand from clams. Drain clams.
Bring a small pot of water to a boil. Fill a medium bowl with ice water. Set 5 to 8 sorrel leaves aside for garnish. Add remaining sorrel to a hand-held strainer and place in boiling water, keeping sorrel in strainer. Cook just to wilt, about 7 seconds (some leaves will brown slightly). Lift strainer with sorrel from boiling water and, keeping sorrel in strainer, immerse it in ice bath until cold. Drain; squeeze out any excess liquid from he sorrel and place in a blender.
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add half of shallots and cook, stirring often, until translucent, about 2 minutes. Add garlic, and cook, stirring often, until fragrant, about 1 minute. Add cream, season with salt, and simmer for about 1 minute. Transfer cream mixture to the blender with the blanched sorrel. Blend on high until very smooth, about 40 seconds.
In a medium saucepan, melt the remaining 2 tablespoons of the butter over medium-high heat. Add the remaining shallots and cook, stirring often, until translucent, about 2 minutes. Add the remaining garlic and cook, stirring often, until fragrant, about 1 minute. Season lightly with salt.
Add clams and stir to coat and heat slightly, about 20 seconds. Stir in wine, then chicken stock and bring to a boil. Reduce heat and simmer until reduced slightly, 1 to 2 minutes. Reduce heat to low; cover with a tight-fitting lid, and cook until clams open, shaking pot once, 5 to 10 minutes, depending on size of clams. Discard any unopened clams.
Remove clams from heat and transfer clams to a medium bowl. Whisk sorrel cream into juices in pot. Return clams to pot. Season with lemon juice and salt to taste. Transfer clams and sauce to a wide, shallow bowl and garnish with reserved sorrel leaves. Serve immediately with the crusty bread for soaking up the delicious sauce.
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Eric Adjepong’s Clams in Garlic Sorrel Sauce Are Your New Gourmet Summer Fave | Chefs At Home
Garlic and Chilli Cockles - 蒜香伴血蚶
Recipe at:
This spicy-garlicky dish will have you slurping the rich ‘hum’ juices and licking your fingers for more! For most of us Singaporeans, we can get these boiled cockles at the hawker centre, having fun prying and picking them open, and dipping them in punchy sambal belacan sauce. Cockles have long had a bad reputation of being the harbinger of hepatitis, but with the proper handling and thorough cooking, you shouldn’t have anything to worry about! They are also known to be high in iron and great for people with anemia.
Our version presents these cockles on a half-shell, topped off with a rich chilli and garlic sauce, with Shaoxing wine adding a touch of luxury to the dish. It can be enjoyed as a warm or cold dish, to which you prefer. It is important to remember to soak the clams in salted water to purge them of any sand, no one likes a gritty cockle!
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Garlic Butter White Wine Clams - How to cook Clams - Vongole
So easy and so tasty, nothing to this recipe.
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Garlic Butter White Wine Clams - How to cook Clams
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