From the Slovak Kitchen: A Rich & Creamy Garlic Sauce (Cesnaková Omáčka)
Details
A velvety, potent garlic sauce that's the ultimate companion to roasted meats and dumplings.
Ingredients
Instructions
Sauté the Aromatics
In a saucepan over medium heat, melt the butter or lard. Add the finely chopped onion and half of the garlic (peeled and thinly sliced). Sauté gently until they turn a light golden color.
Make the Roux
Stir the flour into the pan to combine with the butter and aromatics, creating a roux. Cook for about one minute until it's lightly toasted.
Build the Sauce
Gradually pour in the warm broth while whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to low. Let the sauce simmer very gently for about 30 minutes, stirring occasionally, until it has thickened.
Add the Finishing Touches
Towards the end of the cooking time, press or crush the remaining raw garlic cloves with a pinch of salt. Stir the garlic paste into the sauce. Pour in the cream or milk, mix well, and allow it to heat through for another minute without bringing it to a hard boil.
Serve
Remove the sauce from the heat. For extra richness, stir in the optional tablespoon of butter until it melts. Serve warm over boiled beef, roasted pork, or bread dumplings.
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