- 6 cloves of garlic
- 100 ml of duck fat
- 4 large sprigs of thyme
- 100 ml of white wine vinegar
- 100 ml of sweet white wine
- 50 g finely chopped shallots
- 150 grams of diced cold butter
Sweet garlic butter sauce
Ingredients
Method
Peel the garlic and cook very slowly in the duck fat with the thyme for 3 hours or until the garlic cloves are soft.
Sweat the shallots in a k**b of butter, without color, add the cooked garlic cloves and the white wine vinegar, reduce until all the liquid has almost gone.
Add the sweet white wine and reduce again until all the liquid has almost gone.
Begin to whisk in the butter on a warm heat. Add the butter piece by piece ensuring each piece is fully incorporated before adding the next.
Season with a touch of salt.
Keep warm and covered with cling film in the pan until required.
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