Roasted garlic and green chilli sauce

Creation by Jermain de Rozario, De Rozario restaurant, Helmond, the Netherlands.

Roasted garlic and green chilli sauce

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veal jus 




As needed:


salt and pepper 






green chillies in liquid 

Preparation method

  • Place the heads of garlic on a steel tray with coarse sea salt and cover with aluminium foil.
  • Roast the garlic in an oven at 200°C.
  • After roasting, heat the garlic in a pan with a little oil, add the peppercorns and the vieux, flambé, and then deglaze with the veal jus.
  • Allow the mixture to reduce for approx. 30 minutes.
  • Place everything in the thermo blender (including skins) and blend until fine.
  • Rub the mixture through a fine sieve and heat again.
  • Season to taste with salt and pepper and dilute, if necessary, by adding more veal jus.

Serving suggestions

  • Delicious with veal and sweetbreads.

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