Geraldene Holt

Sauce à l’Ail à la Provençale

Provençal Garlic Sauce

Preparation info
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

This sauce is probably strictly for garlic lovers or those who believe, along with the ancients, that garlic purifies the blood and prevents rheumatism. In fact, it comes from the collection of doctors’ recipes called Le Trésor de la cuisine du bassin méditerranéen, edited by Prosper Montagné.

Ingredients

  • 45 g lean jambon or unsmoked bacon, diced
  • olive oil
  • 1 onion, chopped

Method

Cook the jambon or bacon in the oil with the onion, carrot and garlic until turning golden.

Stir in the flour and gradually pour in the stock, stirring all the time. (If the heads of garlic are small add rather less liquid.) Add the bouquet garni, the grated nutmeg, some pepper and probably very little salt.

Cover and cook over moderate heat until the garlic is softened.