KNOBLAUCH SAUCE (GARLIC)
This simple garlic sauce, adapted from a historical cookbook, offers a rich and savory flavor perfect for enhancing various dishes. The sauce features the pungent aroma of browned garlic, combined with a touch of flour and stock for a creamy texture. It's a versatile sauce that can be used to elevate meats, vegetables, or even as a base for other sauces.
Ingredients
- 1 tablespoon Meat drippings (or goose fat) (Originally drippings. Can substitute with goose fat or other cooking fat.)
- 1 clove Garlic
- 1 tablespoon Flour
- 1 cup Soup stock (or warm water)
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1Finely mince or crush the garlic clove.
- 2Heat the meat drippings (or goose fat) in a frying pan over medium heat. Add the minced garlic and cook, stirring occasionally, until it turns slightly golden brown, about 2-3 minutes.
- 3Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the soup stock (or warm water) until smooth. Season with salt and pepper to taste. Bring to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly.