Easy Spring Garlic Sauce
Dusty writes: This is a simple way to highlight the sweet manifestation of garlic as it emerges in the spring. This sauce would make a delicious foundation for other additions (bacon, peas, shrimp…) and would work well served over a variety of fare (pasta, chicken, etc). I tossed my first test batch with fettuccine and garnished it with some grated parmigiano, chopped parsley, and a few twists of black pepper. It was good enough that I had to open a bottle of wine to savor with it… even though it was 11:30 am. As written, this makes enough (very rich) sauce to generously coat half a pound of pasta (two servings as a large main course). It could easily be stretched to be enough for a full pound by increasing the stock to a full cup or a little more.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 cup
- 4 oz butter aka 1 stick or 1/2 cup
- 1 bunch spring garlic
- 3/4 cup chicken stock or shrimp or veg
- 2-3 tbsp white wine -or- 1 tbsp lemon juice
Clean up spring garlic and chop into 1/2” chunks, including greens.
Melt butter over low heat in a heavy bottomed pan, add garlic, and cover with lid.
Braise garlic in butter over low heat for 10-15 minutes, lifting lid frequently to stir and make sure you aren’t browning the garlic. Reduce heat if signs of browning are present!
Once the garlic is very soft, add your choice of stock, increase heat slightly and bring to a just-barely-simmer. Add wine or lemon juice and continue simmer for 3-5 minutes.
Remove from heat and transfer to container for immersion blender, or to a blender, and blend until smooth and emulsified. (The blending is somewhat optional, although the emulsification adds a wonderful creamy decadence and silkiness. If you don't want to blend, chop the garlic much finer before adding to the butter.)
Taste and adjust salt as needed (don’t be bashful!).
Transfer back to pan if you want to add other ingredients or to toss with pasta, or pour directly over whatever you’re having it with.