Sauce A La Creme D'ail - Garlic Cream Sauce Recipe

Servings: 4


  • 1 stephen ceideburg
  • 12 cloves garlic, peeled
  • 100g mushrooms, sliced
  • 1c skim milk
  • 1tb strong stock
  • 1ts parsley, chopped
  • 1pn nutmeg
  • 1 salt and pepper to taste


  1. There are countless versions of garlic sauce around the world. The French ones mostly involve emulsions of eggs and oil with raw garlic, such as aioli, a garlic mayonnaise, and rouille, which includes roasted red capsicum. South-East Asian garlic sauces are more waistline-friendly, usually variations on a combination of raw garlic, vinegar and sugar. But there is one enjoyable French sauce which is low in kilojoules and won't leave you reeking either. It's from the era of cuisine minceur (remem- ber that?).
  2. Cover 12 peeled cloves of garlic with water and bring to the boil. Simmer for 10 minutes, then drain and discard the water. Return the garlic cloves to the saucepan and add 100 g sliced mushrooms, a cup of skim or fat modified milk, a tablespoon of very strong stock, 1 teaspoon chopped parsley, a pinch of nutmeg and salt and pepper to taste. Simmer gently for 20 minutes then puree the mixture in a blender or food processor. Taste and adjust seasoning if necessary. Good with grilled or roasted poultry.

From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93. Courtesy Mark Herron.

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