Quittintime: Creamy garlic sauce

Well, I know you've googled around. Most recipes use heavy whipping cream, or at least half and half. I think this type of recipe is best when you make about twice what you think you'll need, because tasting and reduction will take its toll.

BTW, non-instant powdered milk used to be a really good bargain, even though it's expensive. I used to make a "modified butter" that used it--adds quite a sweetness. Because it is abt as fine as flour, you can sift some into your broth instead of adding cream. Just the faintest of a coating, stir in well, stir more. Wish I could be more helpful re amts but I cook by the seat of my pants.

Milk-based recipes are ones I like to watch over, so plan on cooking this while you are doing other kitchen stuff so you can stir.

Other variations are mushrooms, onions, leeks, tomatoes, really anything you like.

The thing w/garlic is that it can be very strong or very mild depending on type and method of prep. Roasting produces the mildest flavor, and pressing the strongest. In cold salsas, I've never tried roasted or sauteed garlic, but it might be much better than raw. All the Mexican places from which I buy it use raw, but there are some excellent packaged stuff that uses roasted, and it will smell up a 10K sf office in a heartbeat!

You will know if you have cooked the garlic too long in btr or oil, as it will stink and be ruined forever.

Hmmm, just had another thought. Cook a bulb of skinned cloves in your cream sauce, then put through a ricer or mill. The whole bulbs will be relatively mild, but will help thicken the sauce once pureed.

A good way to see if you like the flavor of an herb is to add a crushed leaf or two or ten, depending on herb, to a small amt of chick broth and let it sit for at least an hour, then taste broth. This is how I learned that saffron is not my fave spice--thank goodness, as it is costly.

Have you ever tried white miso? I love miso (probably because it's salty); it is thick as a brick but doesn't make a consistently creamy sauce. Makes a better soup base, IMO.

Do you like sour cream? You can get almost that same taste using yogurt cheese. To make yogurt cheese:

Pour plain yogurt container into a strainer or coffee filter in a container to catch drips overnight. You are left w/an incredibly rich and not terribly tart-tasting "cheese." I wonder if you could add garlic during this draining stage? Dunno.

Keep us posted, Luka. Cooking for one is a challenge. Glad I like raw foods.