Roasted Garlic Peppercorn Sauce Recipe

Peppers and flavor comes in many different forms and we love to explore all types of peppers on this blog.  Today we are looking at a delicious peppercorn recipe that combines the mild sweet roasted garlic flavor with the bite of fresh peppercorn in a gorgeous sauce that you can use on meats and vegetables. It would be amazing in any dish that you want to use it for.  Give it a try!

Roasted Garlic Peppercorn Sauce Recipe

1 large head of garlic
water
1 1/4 teaspoons extra-virgin olive oil
2 tablespoons butter (not margarine)
1 tablespoon + 1 teaspoon all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon peppercorns (grinded up)

Rinse your head of garlic off under cool tap water, pat dry with a paper towel. Preheat your oven to 350 degrees F. Slice off the top 1/3 of the head of garlic and set aside. Place the bottom piece of the garlic into a baking dish that has a little bit of water in it, just enough to cover the bottom of the dish. You want the opening of the garlic head facing up. Use a pastry brush to brush the extra-virgin olive oil all over the head of garlic or just drizzle the olive oil over it. (we like to brush it). Place a lid on top and roast in the oven for 30 minutes. Remove.

In a large saucepan combine together the butter, all-purpose flour, milk, salt and ground black pepper. Bring the sauce up to a full rolling boil and then reduce heat. Cook the sauce for approximately 5-6 minutes or until it has thickened up, stirring constantly.

Peel the skin from the roasted head of garlic and mush up the garlic, toss into the sauce and simmer for 1-2 minutes. Stir in the ground up peppercorns and simmer for an additional 2 minutes. Remove from heat and let sit for 2 minutes before serving.

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