Roasted Garlic and Rosemary White Wine Sauce

by | Jul 3, 2015 | Recipes, Sauces & Condiments | 0 comments

This is a great sauce to serve with sautéed shrimp.

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Roasted Garlic and Rosemary White Wine Sauce
Ingredients
  • 5 whole heads of garlic
  • Olive oil
  • 1 cup white wine
  • 1 shallot diced
  • 1 sprig rosemary
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups heavy cream
  • Salt and pepper
Instructions
  1. Trim the loose skins from the garlic. Place in a mixing bowl and drizzle with olive oil. Toss to coat all the garlic heads. Place in a baking dish and bake at 350 degrees for about 1 1/2 hours until golden brown and softened. Remove from oven; cool.
  2. Bring wine, shallots, and rosemary sprig to a boil. Reduce heat and simmer for 5 minutes. Remove rosemary. Add in cream and mustard and bring to a boil again. Reduce heat and simmer until reduced to desired thickness.
  3. Remove from heat, and squeeze in up to 4 heads of the roasted garlic (depending on desired flavor). Puree sauce, then adjust seasoning with salt and pepper.
  4. Strain. Squeeze the cloves from the remaining roasted garlic head and stir into the sauce. Serve.
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