Roasted Garlic Herb Sauce Food

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

CHICKEN IN GARLIC AND HERB SAUCE

Steps:

• Season the chicken on both sides with salt and pepper.
• Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
• Remove the chicken from the saucepan and set aside.
• Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
• Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
• Garnish with more fresh herbs if desired and serve warm.

GARLIC HERB SAUCE

Steps:

• Place all ingredients into a food processor and process until garlic and herbs are completely blended.

GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN

Steps:

• In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

ROASTED GARLIC HERB SAUCE

Steps:

• Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
• Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
• Do Ahead
• Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.

GARLIC HERB ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
• Spread shrimp out in a single layer on a baking sheet.
• Bake for 8-10 minutes.
• While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
• Remove shrimp from the oven, let cool for 2-3 minutes.
• Serve with homemade cocktail sauce.
• Garnish with fresh parsley and lemon wedges.

GARLIC HERB SAUCE

Steps:

• Beat cream cheese, sour cream and mayonaise till smooth.
• Add remaining ingredients.
• Refridgerate the dip for a few hours to let the flavours blend.

EASY HERB GARLIC BUTTER

Steps:

• In a medium-size bowl, add softened butter, chopped garlic, and chopped parsley. Mix until well-combined.
• To melt into a sauce, add the butter to a saucepan over low heat for 3 minutes or until melted.

ROASTED GARLIC-HERB SAUCE

Steps:

• Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
• Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE

Steps:

• Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
• Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
• Toss the parsnips with the olive oil.
• Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
• Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
• Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
• Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
• Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
• 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
• 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.