Gastronomixs

Roasted garlic and green chilli sauce

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

Roasted garlic and green chilli sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

l

veal jus 

4

heads

garlic

As needed:

 

salt and pepper 

200

ml

vieux 

100

g

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.

Previous page