Garlic Sauce

Appears in
Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About


  • 2 cups chicken stock
  • Roasted garlic cloves from the quail
  • 1 tablespoon unsalted butter


While the quail roasting pan is hot, pour in the chicken stock and stir and scrape up the browned juices from the pan. Transfer the liquid to a medium skillet. Squeeze out the roasted garlic and add to the skillet. Cook over medium-high heat, stirring to incorporate the garlic, until the liquid is reduced by a third, about 5 minutes. Stir in the butter and lime juice and season with salt and pe