Do you know how many recipes for sauces exist in the world? Go ahead and google. 121 million search results! Although there will be plenty of repeated results, I am sure the number is still large. In the French cuisine, there are five mother sauces. Like anything else, the variations for the sauces are infinite as the quantity of ingredients change and a new one can be added to enhance the flavor. A good example is mother sauce Béchamel that gives birth to Mornay sauce.
Sauces accompany our meals on the daily basis, I am not sure where we would be without a ketchup to be paired with fries. Can you imagine such horror? 🙂 Countless times we have tried ketchup that it is only normal to have so many variations of the same sauce. After all, it is important that things are to our taste.
The mother sauce, or the bases of all the sauces, lack certain ingredients which would elevate the sweetness or spiciness level. You have tried several versions of ketchup or mayo like a spicy one. Beautiful creations. When you are in the food business or an aficionado, there is always an opportunity to add your own signature to the dish / sauce.
Every time a Cooking Basics post comes out, you know what is to follow… A RECIPE! Yes, it is the perfect opportunity to put all the knowledge into a dish / sauce / seasonings / etc. Wednesday’s post was about pepper, not bell peppers, but peppercorns that as a result gives us the most famous spice in the world, black pepper. The Cooking Basics Lesson V: Pepper(ish) Chronicles is a great blog post to an introduction for peppercorns.
Today’s recipe involves a mild cream which is fragrant and spicy to accompany your favorite fried / oven baked vegetables. The good part about the sauce is it can be a part of your grilling menu. Garlic one of the basic ingredients for any dish in my country, even a sauce. As you know black pepper is my favorite pepper of them all. What comes next is pretty obvious, there had to be some black pepper in the sauce. Otherwise it would not be a sauce made by me 😀 Signature spice: Black Pepper.
When I thought of the recipe, I wanted to make it similar to the béchamel sauce but with a twist. Bechamel sauce is a great sauce especially for Favorite: Codfish with Cream (Bacalhau com Natas) and Foolproof Potatoes au Gratin w/ Béchamel Sauce, but not as a dip for grilled meat or vegetables. What I needed was something that would elevate the flavor of the sauce, something to keep it smooth yet warm in flavor. Cream, onions / garlic, paprika, sriracha, black pepper and of course salt would perfect.
A sauce like garlic and pepper will add texture, flavor, and perhaps moisture to any dish. Have you imagined your favorite meat with a delicious sauce on a beautiful Sunday afternoon? I have and I am sure you have as well. Because of its wonderful properties, sauces are of enormous value to those who love food. Are you ready for an wonderful recipe? 🙂
Garlic and Pepper Sauce
- 3 garlic cloves, diced
- 1 small onion, diced
- 1 teaspoon black pepper
- 1/8 teaspoon paprika
- 1/2 cup whipping cream
- 1 -2 tablespoon cornstarch
- Fresh herbs (Parsley, cilantro, etc.), optional
- Cayenne pepper, optional
In a pot, add the butter, onion and garlic cloves. Place it in the medium heat stove. Let the onion golden up a bit before adding the cream.
Once golden, add the cream, salt, pepper and paprika. Allow the mixture to simmer.
Add the cornstarch to the mixture, and dissolve it homogeneously. Turn off the stove once the mixture has reached desired consistency.
The parsley or any aromatic herbs can be added at the end of the process to maintain the freshness of it. The cream will be ready for consumption once cooled, however it can be consumed in a warm temperature.
Enjoy the garlic and pepper cream with vegetables, fries, fried / grilled chicken, baked chips, etc. The options are infinite for this cream. You can as well add a small quantity of sriracha and bits of bacon, assuming you are not vegetarian 🙂
Until next time, Hungry People.