The other day, I woke up craving steak. It's not often I crave steak, we tend to only have red meat once or twice a week. In our house a lovey medium rare steak should be accompanied with a sauce. House rules apply.
I first started to experiment with making sauces when I was about 18 years old, living the single life in my dodgy apartment with the red 'pub' carpet. Having just moved out of home, sauce needed to be simple, quick, cheap, sometimes came out of a jar (nasty!), needed to feed only me, and occasionally a friend.
My Super Simple Garlic Sauce has had many incarnations, but tonight I thought of my good friend Kristen. Over 13 years, many glasses of wine, (or gin), Kristen has been my biggest fan and my personal guinea pig. This sauce is really for her! See Kristen, I finally wrote it down!
Garlic Sauce, for Kristen
- 8 medium garlic cloves, finely sliced - 2 shallots, finely sliced
- 180mL white wine
- 180mL thickened cream
- pinch of rock salt (I use herb infused salt) - pinch of pepper
- teaspoon of butter
- tablespoon of extra virgin olive oil
- Heat a small skillet pan to medium, add olive oil and butter.
- Once butter is bubbling, add shallots and the salt.(According to the fabulous Nigella Lawson, adding salt will stop the onions or shallots from burning. I agree!)
- Fry for 1 minute before adding garlic. Cook for a further 1-2 minutes, until ingredients start to brown slightly.
- Add only about a 1/4 of the wine. Allow it to reduce, then add another 1/4, then repeat once more.
- Add a quarter of the cream, and allow cream to bubble. You need bubbles!
- Add remaining wine,turn up the heat and reduce further.
- Continue to add small amounts of cream, allowing the sauce to reduce between additions. Turn down the heat if the sauce reduces too quickly.
Serve with steak, chicken, pork, lamb, veg, anything that takes your fancy!