Roasted garlic and green chilli sauce
Creation by Jermain de Rozario, De Rozario restaurant, Helmond, the Netherlands.
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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.