Roast garlic and sherry vinegar sauce

This is based on Chef's Balsamic vinegar gravy recipe

Roast garlic and sherry vinegar sauce

The roasted cloves of garlic
Servings:	Servings: 25 - Makes 500 ml of sauce
Calories per serving:	23
Ready in:	1 hour 10 minutes (assumes pre-roasted garlic)
Prep. time:	10 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	27th October 2012

Best recipe review That's rather a lot of garlic 4/5 I guess it's nice if you love garlic though NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 or more bulbs roasted garlic, squeezed
• 2 tablespoons Maggi seasoning
• 1 litre vegetable stock made with 2 tablespoons Marigold Swiss Bouillon Powder
• 6 tbps sherry vinegar
• 2 teaspoons arrowroot

Method

1. Blend the garlic cloves with the Maggi seasoning and a small amount of the vegetable stock until fairly smooth.
2. Heat your hotplate on on highest temperature, with a saucepan sitting on it.
3. Quickly add the sherry vinegar and remove from hotplate.
4. Reduce the heat and after a few minutes, return the pan to the hotplate.
5. Allow the sherry vinegar to reduce to about 2 tablespoons.
6. Add the garlic and the stock and let it simmer on a low to medium heat for 10 minutes.
7. Slake the arrowroot in a little cold water and add a few teaspoons of the hot sauce to it.
8. Mix well and return to the pan.
9. Simmer until you have the desired thickness and flavour. This could take up to an hour, but on average you should be left with about 500-600 ml of sauce.

Chef's notes

One word of warning - any vinegar which is highly heated can cause breathing problems, so make sure that your kitchen is well ventilated. Keep children and asthma sufferers well away.

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