Garlic Puree and Garlic Sauce

Name: Garlic Puree and Garlic Sauce
Ingredients: 110 g/4 oz butter, melted; 1 tsp redcurrant jelly; salt and pepper; juice of ½ lemon; 28 garlic cloves, peeled; 1 tbsp Dijon mustard; 600 ml/1 pint light chicken stock; salt and pepper

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                          

Ingredients

Method