Ingredients Jump to Instructions ↓

  1. 1 Garlic Olive oil

  2. 1 cup 237ml Pinot noir

  3. 1 cup 237ml Fish stock or bottled clam juice

  4. 4 teaspoons 20ml Chopped shallots

  5. 2 sections Fresh thyme - leaves separated from stems

  6. 1/4 cup 59ml Heavy cream

  7. 8 tablespoons 120ml Salted butter - cut into 1-inch pieces

  8. 8 tablespoons 120ml Unsalted butter - cut into 1-inch pieces.

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. To roast the garlic, preheat oven to 350 degrees. Brush garlic with oil and wrap in foil. Roast until cloves are soft when pierced, about 45 minutes. Cool. Puree two cloves and set aside. Reserve rest of garlic for another use.

  2. In a heavy saucepan, combine the pinot noir, fish stock, shallots and thyme stems. Place over high heat and reduce until just more than a glaze, 7 to 10 minutes. Add cream and reduce by half. Reduce heat to low and whisk in salted and unsalted butter, one piece at a time, until thoroughly incorporated. Do not boil or sauce will separate.

  3. Immediately pour sauce through a mesh strainer or cheesecloth; discard solids. Add 1 1/2 teaspoons thyme leaves and the pureed cloves of roasted garlic. Mix well, and keep warm until serving. Yield: 1 1/4 cups.


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